Savory Oven French Fries

1. Preheat oven to 350F.

2. Peel potatoes and slice for French fries.

3. Lay out on paper towel, pat dry.

4. Potatoes should be as dry as possible.

5. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly.

6. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all.

7. Bake 25 min, then flip over only once.

8. Return to oven and increase temperature to 450F.

9. Cook 3 to 5 min longer until potatoes are tender and start to brown.

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Nutrient	Quantity
Total fats	25.6386 g
Protein	5.7946 g
Carbohydrates	0.2405 g
Energy	250.8407 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3755 g
Water	25.6361 g
Aspartic acid	0.0166 g
Calcium, Ca	39.7013 mg
Lutein + zeaxanthin	211.318 g
Fiber, total dietary	0.1254 g
Carotene, beta	241.46 g
Niacin	0.3624 mg
Vitamin A, RAE	239.538 g
Arginine	0.0072 g
Riboflavin	0.0475 mg
Glutamic acid	0.0246 g
Sodium, Na	21.9067 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5749 g
Total lipid (fat)	25.6386 g
Manganese, Mn	0.0061 mg
Proline	0.015 g
Fatty acids, total saturated 16:0	6.7272 g
Fatty acids, total saturated 8:0	0.2847 g
Choline, total	24.6119 mg
Sugars, total	0.0323 g
Serine	0.009 g
Fatty acids, total saturated 10:0	0.6387 g
Fatty acids, total saturated 18:0	3.0977 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.0377 mg
Selenium, Se	4.7638 g
Ash	0.4236 g
Fatty acids, total saturated 18:1 undifferentiated	6.4383 g
Pantothenic acid	0.0178 mg
Phenylalanine	0.0091 g
Copper, Cu	0.0768 mg
Thiamin	0.0376 mg
Retinol	219.444 g
Methionine	0.0034 g
Iron, Fe	0.6323 mg
Carbohydrate, by difference	0.2405 g
Phosphorus, P	53.972 mg
Folate, total	10.026 g
Tocopherol, gamma	0.0201 mg
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.01 g
Cholesterol	79.7027 mg
Valine	0.0114 g
Fatty acids, total saturated 18:2 undifferentiated	0.589 g
Glycine	0.007 g
Fatty acids, total saturated 14:0	2.5622 g
Zinc, Zn	0.3266 mg
Isoleucine	0.0089 g
Fatty acids, total saturated 12:0	0.715 g
Fatty acids, total polyunsaturated	0.9986 g
Leucine	0.0147 g
Vitamin A, IU	1134.1093 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	10.026 g
Tryptophan	0.0027 g
Vitamin C, total ascorbic acid	5.054 mg
Phytosterols	0.19 mg
Fatty acids, total saturated 6:0	0.489 g
Tyrosine	0.0067 g
Vitamin B-12	0.2859 g
Vitamin K (phylloquinone)	64.5499 g
Fatty acids, total saturated	15.8935 g
Histidine	0.0043 g
Fatty acids, total monounsaturated	7.3915 g
Threonine	0.0079 g
Folate, food	10.026 g
Vitamin E (alpha-tocopherol)	0.887 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	7.5667 mg
Lysine	0.0125 g
Potassium, K	87.4987 mg
Cystine	0.0013 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oil	2 tablespoons	224.256	0	25.4669
Potato	6	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
season italian dressing	1 ounce	25.2167	0	0.1417