DEL TACO: CRINKLE-CUT FRIES (LARGE)

SAVE: 224 CALORIES, 27 G FAT, 4 G SAT. FAT

Iwent to a small public school in Pennsylvania where everyone shared one cafeteria and we enjoyed three main options for lunch: the meal of the day, a slice (or 2) of pizza, or a bowl of crinkle-cut fries. One of my best friends, Melinda, who was probably the thinnest girl in our class, ate a bowl of the crinkle-cut fries every day.

I can’t look at a bowl of crinkle-cut fries without thinking of Melinda, who is still thin, and wonder how on earth she was able to do that . . . well, before she knew that this revised rendition existed, that is. Now, even I can eat them.

1¼ teaspoons salt, divided

3 russet potatoes (1¼ to 1½ pounds total)

1 teaspoon extra virgin olive oil

BRING a large pot of water to a boil over high heat. Add 1 teaspoon salt.

Place the potatoes on a cutting board. Using a handheld crinkle cutter, make cuts on all sides of the potatoes to remove the peel and shape the potatoes into cubes. Discard the peels. Using the crinkle cutter, cut the cubes lengthwise into 1⁄3"-thick sticks. These can vary in length. On a scale, weigh 10 ounces of potatoes or measure 2 cups.

Preheat the oven to 450°F.

Transfer the potatoes to the boiling water. Cook for exactly 3 minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes.

Transfer the potatoes to a mixing bowl. Add the oil and the remaining ¼ teaspoon salt. Carefully toss to coat well. Place the potatoes, not touching, in a single layer on a large nonstick baking sheet.

Bake for 7 to 10 minutes per side, or until they are crisp and golden.

MAKES 1 SERVING

266 calories, 6 g protein, 51 g carbohydrates, 5 g fat, <1 g sat. fat, 4 g fiber

Original Del Taco Large Crinkle-Cut Fries: 490 calories, 5 g protein, 47 g carbohydrates, 32 g fat, 5 g sat. fat, 5 g fiber

BEFORE YOU START You’ll need a crinkle cutter for this recipe. Inexpensive handheld types are sold online and in cookware shops.