Low Histamine Potato Fries

6 russet potatoes

3 tbsp olive oil

2 tsp garlic powder

2 tsp onion powder

2 tsp italian seasoning

1 tsp sweet paprika (not hot)

1 tsp salt

Histamine level: 1 due to dried spices & garlic

For level 0 omit garlic, onion, and paprika and use fresh herbs

I try to use spices that have been open for less than 6 months

Preheat oven to 425°F. Prep two baking sheets with parchment paper.

Wash potatoes. Slice into strips or wedges. Toss in a large bowl with olive oil and seasonings.

Note: For extra crispy fries, soak the potato strips in hot water for 10 min, then pat dry and toss with oil and seasonings.

Spread potato fries in an even layer across the baking sheets. Try to keep them from touching or overlapping.

Bake for 20 min, then remove the pans, flip the fries, and rotate the bottom pan to the top oven rack, and the top pan to the bottom. Bake for another 20-30 min or until golden crispy & browned to your liking.

Note: These fries freeze well. Place in serving sizes in the freezer. Reheat in the oven or in the microwave for 30-40 seconds.

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