Cheddar potato "fries"
Crisp on the outside and oh-so-tender on the inside are the hallmarks of great fries. To ensure those delectable qualities, keep the potatoes separated on the baking sheet so the heat of the oven touches every inch of the potatoes.
Uncooked russet potato
18 oz, 2 (9-ounce) potatoes
50% reduced fat sharp cheddar cheese
½ cup(s), shredded, shredded
- Preheat oven to 400°F. Line large rimmed baking sheet with silicone baking mat or sheet of parchment paper.
- Peel potatoes and cut into 1/4-inch-thick matchsticks (you will have about 52 in total). Put on prepared baking sheet. Spray potatoes with nonstick spray and sprinkle with salt and pepper, tossing to coat evenly. Spread potatoes to form even layer, making sure they do not overlap or touch.
- Bake potatoes 20 minutes. Turn fries over and spread out. Bake until golden brown, about 20 minutes longer. Gather fries together and sprinkle with Cheddar. Bake until cheese is melted, about 5 minutes longer. Transfer fries with baking to wire rack and let cool slightly before serving.
- Per serving: about 13 "fries"