Baked, not fried!
1+ large russet baking potato(es)
Wash potato and slice lengthwise into ½-inch slices. Cut the slices into french fry strips (skin may be left on).
Place in a Pyrex baking dish or bowl and sprinkle with salt and paprika to taste. Toss until evenly coated.
Place in microwave and cook for approximately 5 minutes, or until tender but not shriveled or dry.
Non-microwave option: Steam 10 minutes on the stove.
Place precooked potatoes on a lightly oiled cookie sheet and bake at 450ºF for approximately 15 minutes, or until crispy brown and puffy – watch carefully so they don’t burn.
Serve immediately with ketchup or Tofu Sour Cream
Tip: Potatoes may be baked without precooking in the microwave, eliminating step 3. But precooking speeds the baking and results in a nicer texture and appearance.
Source: Seven Secrets Cookbook, used with permission.