Oven Baked Crinkle Cut Potatoes

I remember my mom making homemade french fries for us, cutting the potatoes by hand

with her favorite paring knife.  It was so hard waiting for her to slice all of the potatoes,
but they were the so good once they were done! We had one of those Fry Daddy deep

fryer's on our kitchen counter - they were really popular during the late 70's, when we
weren't worried about hardening our arteries - ha ha. Anyone remember them?
Do they still make Fry Daddy's? I need to find out. They did make the best french fries,
but they weren't the healthiest that's for sure.

Now that I'm a working mom making dinner for my family, I'm all about using products
that save me time in the kitchen. The OXO Chef's Mandoline Slicer 2.0 helps me slice
potatoes, zucchini and other vegetables in no time at all! The food holder holds vegetables
in place, keeping your fingers safe from the super sharp blades. 

The OXO chef quality mandoline has both straight and wavy blades, allowing you to
create up to 21 different cuts with thickness settings in 0.5 mm intervals. I couldn't
decide between crinkle cut or waffle cut, so I did a little of each.  Homemade french
fries take no time at all with this mandoline!

Serve oven baked crinkle cut potatoes with burgers on the grill and corn on the cob
for a quick and easy dinner any night of the week!

Oven Baked Crinkle Cut Potatoes

6 large russet potatoes (peel if desired, I did not)
2 T extra virgin olive oil
salt and pepper

Preheat oven to 425 degrees. Spray a large baking sheet with cooking spray.

Slice potatoes using a mandoline. Place in cold water and soak for 15-20 minutes.
Rinse potatoes and lay flat on a paper towel or clean dish cloth to dry.

Place dry potatoes on a large baking sheet. Drizzle with olive oil, tossing to coat.
Sprinkle with salt and pepper.

Bake until golden brown, about 30 minutes.

Enjoy!

This post is sponsored by OXO. As always, all opinions are my own.