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POTATO AND CARROT OVEN FRIES

Ingredients:
White thin skinned potatoes - 3 or 4 large
(scrubbed and cut into 1/2 by 4" sticks)
Carrots - 1 kg (cut into 1/2 by 4" sticks)
Salad oil - 2 tbsp
Salt and pepper
Cider vinegar (optional)

Method:

  • In a large bowl, mix potatoes, carrots and 1 1/2 tbsp of the oil.
  • Grease two 10 by 15" rimmed baking pans with remaining 1 1/2 tsp oil and place in  a 425 oven for 5 minutes.
  • Then spread vegetables evenly in pan.
  • Bake, turning once with a wide spatula, until vegetables are lightly browned and tender when pierced (about 45 minutes); switch positions of pans halfway through baking.
  • To serve, transfer vegetables to platter or a napkin-lined basket.
  • Season to taste with salt and pepper.
  • Sprinkle with vinegar; if desired.
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