Baked Waffle Fries with Sour Cream and Onion

2-3 potatoes per person

olive oil

olive oil cooking spray

salt and pepper

light sour cream

green onions, sliced

Wash potatoes and cut in half.  Cut each half into squares or diamonds, making deep cuts about 1/4" apart and being careful not to cut all the way through.  Place potatoes cut side up on a cooking oil sprayed foil lined baking sheet.  Drizzle potatoes with olive oil and use your fingers to help coat all the cut edges.  Season liberally with salt and pepper.  Roast at 425 for about 40 minutes or until nicely browned edges appear.  Serve warm with sour cream and onions for dipping.

NOTE: to make these a little more appetizer friendly, cut the potato halves in half again, down the middle, after scoring, and you will have more like a wedge shape that is easier to eat as finger food. 

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