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best oven fries ever

French knife and cutting board (or mandoline)
oven for baking
big mixing bowl
heavy duty spatula
baking sheet
tongs for tossing

1 large,washed russet potato
2 TBL good olive oil, or oil of choice
1 TBL nutritional yeast, or spices and herbs of choice
1 tsp. garlic powder
dash of tabasco or hot sauce
1/2 tsp. black pepper
salt or herbamare to taste

Method:  preheat oven to 450 degrees
*   place oil, herbs, spices (except salt) in mixing bowl
*   work fast...either slice potato into the thinnest lengthy slices you can make 1/8", or, use your mandoline to perform the task for you.  (the potato can sometimes start turning pink/brown if you take too long).  Also, don't slice too thin or the starch will gum together
*   add potato to bowl with oil and spices and mix with tongs to cover
*   spread out evenly on baking sheet and place in hot, preheated oven
*   let cook in hot oven until brown tips are showing, then use your tongs to move around a little bit
*   when you start to see burn marks (approx 30 minutes or so) turn oven down to 350 and continue baking another 15-20 minutes.
turn oven off after tasting a thick fry to see if it is well done and let sit and continue to heat in oven until you have your plates ready
*   move to serving plate and salt

Finally found a very good quality mandoline that the 99% of us can afford.  Here is the link to the V-blade mandoline that costs around $40 u.s. dollars as of this post in 2012.  A vegan must have (someday must have or gift request) tool for thin oven fries, vietnamese hand rolls, vegan sushi, slaw, etc.  I disagree with all of the bad reviews and think this tool is great and easy to use.  I sliced these fries in under 10 seconds.

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