The New Potato Dish Everyone—and We Mean Everyone—Will Love
This amazing recipe teaches you how to make fluffy-on-the-inside, crispy-on-the-outside spuds without loads of cheese or oil. (Plus, nine more healthy ways to cook the world's favorite side.)
By Lynn Andriani
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Since Elizabeth Gordon, author of The Complete Allergy-Free Comfort Foods Cookbook, must avoid wheat, she can't eat french fries at restaurants because too many breaded items go into the fryer with or before the fries. Her at-home solution is to use the oven. She says russet potatoes crisp up nicely if you bake them on an unlined metal baking sheet.
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