3 medium russet potatoes, uniform in size (5 - 6 oz. each)
1 tabl. canola or other veg. oil
1 tsp. dried Italian herb seasoning
1/4 tsp. salt, or to taste

Procedure
Preheat oven to 450 degrees

Cut potatoes lengthwise about 3/4" thick, then cut each slice into 3/4" long sticks.

Place potatosticks in a large bowl, Drizzle with oil and toss to coat. Sprinkle with herb seasoning and salt and toss again.
Arrange potato sticks in a single layer on nonstick baking sheet or baking sheet coated with nonstick spray. Bake until potatoes are golden brown, 20 - 25 minutes, turning once after 15 mintes.
Serve immediately

I covered my pan with the Reynolds new 'Release' and it worked great.
W.W CORE
Makes 4 servings Per Serv. 110 cal, 3.5 g fat and 1.8 g fiber.

Recipe form member of dwlz.com