POTATO & CARROT OVEN-FRIES
Rec.food.recipes/robert/1995

Enjoy crunchy french fries with much less fat by baking them in the oven. Carrots add extra color, flavor, and nutrients. Offer the oven-fries in a napkin-lined basket for a diner-style presentation.

3 Large White Thin-Skinned Potatoes (About 2 Lbs. Total), cut into 1/2 by 4” sticks
2 Lbs. Carrots, cut into 1/2 by 4” sticks
2T Salad Oil
Salt and Pepper
Cider Vinegar (Optional)

Mix potatoes, carrots, and 1-1/2T of the oil, set aside. Grease 2 large rimmed baking sheets with remaining oil and place in 425 degree oven for 5 minutes. Spread vegetable mixture evenly on hot baking sheets and bake, turning once with a spatula, until vegetables are lightly browned and tender when pierced (about 45 minutes total); switch pan positions halfway through baking. Transfer vegetables to a napkin lined basket. Season to taste with salt and pepper. Sprinkle with vinegar, if desired. Makes 4 servings