Quick take: Salt and pepper oven fries

This is a great way to make fries without frying. Tossing the baked fries with a final coating of canola oil makes them taste like they’ve actually been fried.
This recipe takes about 40 minutes to prepare. Serve with 3 ounces baked cod and 1 cup steamed broccoli for a meal total of 395 calories.

Salt and pepper oven fries

1 pound russet (baking) potatoes, cut into 3 1/2- by 1/2-inch sticks
1/4 cup canola oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley
Preheat the oven to 450 degrees. Coat a large baking sheet with cooking spray.
Combine the potatoes and 2 tablespoons of the oil in a large bowl, tossing to coat well. Arrange the potatoes in a single layer on the baking sheet. Bake for 30 minutes, turnign the potatoes halfway through the cooking time, until godlen brown and crisp. Remvoe from the oven and transfer to a large bowl.
Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until browned about 4 minutes. Pour the oil and garlic over the potatoes. Add the salt, pepper, and parsley and toss well. Serve hot.  Makes 4 servings. Each serving: 262 calories, 4 g. protein, 32 g. carbohydrates, 14 g. fat, 0 mg. cholesterol, 150 mg. sodium, 2 g. fiber.
Recipe is from Flat Belly Diet! Family Cookbook from the editors of Prevention Magazine. The book includes tips for getting kids (and spouses) to adopt healthy eating habits, including strategies to encourage picky eaters to try new foods and flavors. Go to www.flatbellydiet.com.