Recipe from Emily Bites
Yields 4 servings
170 calories per serving
3 medium russet potatoes, cut into slices
1.5 tbsp canola oil
1/2 tsp salt
Preheat oven to 475.
Mist a baking sheet with cooking spray.
Place potatoes in a large mixing bowl and fill with hot water.
Let the potatoes soak for 15 minutes.
Dry the water and pat potatoes dry.
Transfer the potatoes to a Ziploc bag and drizzle with the oil.
Seal the bag and shake to cover the potatoes with the oil.
Open the bag and add the salt; shake to cover.
Spread the potatoes in an even layer across the baking sheet & cover with aluminum foil.
Bake for 5 minutes, remove the foil, & bake for 15 more minutes.
Remove pan from the oven, flip the potatoes over, & bake for 15 more minutes.