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4
ServingsEasy
By Richard Sax
Published 1997
Classic French French fries or pommes frites are usually deep-fried twice in beef fat, lard, or oil. But by baking instead of frying, you can make them with only a fraction of the usual fat. Turn the potatoes often as they cook, so all of the sides brown evenly. While they are still hot, sprinkle them with coarse salt.