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Preheat the oven to 425F.
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Peel the potatoes and cut them into long, 1/2-inch-thick fry-shaped strips.
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Combine them in a large mixing bowl with the oil and toss well to coat.
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Sprinkle with a little salt.
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Transfer the fries to a nonstick baking sheet.
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Bake, stirring gently every 10 minutes, until the potatoes are lightly browned, 20 to 30 minutes.
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Serve at once.
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For those of us who lead hectic lives (and who doesnt these days?
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), the microwave is a boon for baking all types of potatoes.
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You can bake them in a fraction of the time it takes in the oven.
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But if you find yourself home on a cold or drizzly day, consider baking a few white or sweet potatoes the old-fashioned way.
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Their flavor deepens and they bake much more evenly in the oven than they do in the microwave.
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Preheat the oven to 400F.
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Scrub the potatoes (especially well if you plan to eat the skins of white potatoes) with a vegetable brush.
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Cut off any eyes that have begun to sprout.
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Conventional wisdom says to poke a few times with a fork to allow steam to escape to prevent exploding, but to be honest, I never do this.
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Instead, I wrap the potatoes individually in aluminum foil and arrange them on an oven rack.
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Bake until a knife pierces through easily, about 1 hour.
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Calories: 205
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Total Fat: 7g
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Protein: 2g
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Carbohydrate: 34g
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Cholesterol: 0mg
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Sodium: 9mg
