Good Lifestyle

Some crash that you simply can not conquer. Case in point, the always delicious - but never caloricfries. Most of the time, you end up ordering a little while in restaurant, especially when it comes to thefast food Variety of restaurants. And since the fries are not something we usually tend to scratch, when they are made in our kitchens, they are more often than not coming from a bag bought in thefrozen food Alley and Pack on as many calories as in a dinner. But never afraid! We are in business to createHealthy versions of the food you wantAnd we still made it in this recipe with a healthy crispy fried frieze, oven with perfection. We know what you think, french fries cooked in crisp baked: for so many years an oxymoron, but now they are only 40 minutes.

The key here is to wash the surface starch of potatoes before cooking, helping to encourage the browning of the surface and clenate. The rosemary and parmesan are beautiful touches, but the real star of this show is the spud itself. This dish is fine with a steak and a spinach side, a juicy hamburger, or even better, a turkey hamburger. In the second thought, you may not even need a main dish to enjoy crispy French fries handles, homemade, homemade!

Nutrition:190 calories, 8 g of grease (1.5 g saturated), 240 mg of sodium

Serve 4

You will need

2 medium redhead potatoes
2 tablespoons canola oil
Salt
2 clovesGarlic, very finely minced
1 tsp fresh rosemary leaves
1/4 cup grated parmesan

How to do it

1. Preheat the oven to 425 ° F.
2. Peel the potatoes and cut them into 1/4 inch fries (about twice the thickness of standard fast food fries).
3. Dow into lukewarm water for at least 15 minutes before cooking.
4. Drain potatoes and dry carefully.
5. Combine the fries and oil in a mixing bowl and mix until they are uniformly coated.
6. Season carefully with salt.
7. Spread the fries on a large pastry plate, be careful that they do not overlap.
8. Cook for 30 minutes, until the fries are simply tender and slightly browned outside.
9. Sprinkle with garlic, rosemary and parmesan and back to the oven for another 10 minutes, until the cheese is melted and the garlic slightly browned.

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