| How To Cook: |
|
|
1. Place potatoes in refrigerator for 1 to 2 days.
|
2. Preheat oven to 450°F. Peel potatoes and cut lengthwise into ¼-inch square strips. Place in colander. Rinse potato strips under cold running water 2 minutes.
|
3. Drain. Pat dry with paper towels. Place potatoes in small resealable food storage bag. Drizzle with oil. Seal bag; shake to coat potatoes with oil.
|
4. Arrange potatoes in single layer on baking sheet. Bake 20 to 25 minutes or until light brown and crisp. Sprinkle with salt or onion salt.
|
|
NOTE:
|
|
Refrigerating potatoes usually not Recommended converts starch in the potatoes to sugar, which enhances the browning when the potatoes are baked. Do not refrigerate the potatoes longer than 2 days, because they might begin to taste sweet.
|
| |
