Gwenyth Paltrows No-Fry Fries: 2 lrg russet potatoes; 2 tbsp olive oil; coarse sea salt. Heat oven to 450. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.
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