Eosinophilic Esophagitis Friendly French Fries
Total time1 hr 25 min
Prep time15 min
Cook time40 min
4.5(14)
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 4 medium), scrubbed
- 3 tbsp olive oil
- 1 tsp sea salt, plus more to taste
- 1 tsp dried oregano
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Cut the potatoes lengthwise into 1/4-inch-thick planks, then cut each plank into 1/4-inch sticks. Place the cut fries in a large bowl, cover with cold water, and soak for 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Set a wire rack on a sheet pan.
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