You know those days when you come home hungry and tired and nothing in the fridge looks good? We all need a quick and easy dish to make and mine is oven fries. Actually it is more my husband’s dish than mine, and he would make it every night of the week if I gave the okay. Oven fries may not be the most healthy food choice, but some nights it is just the perfect meal.
Of course you could eat a perfectly delicious and healthy vegan meal and make oven fries on the side and really healthy people would probably opt for this terribly responsible adult way of eating oven fries. Sometimes, though, I just want a honking big plate of fries with ketchup or barbeque sauce or vinegar. For those nights, this is the recipe I use.
This recipe comes from a wonderful site, Sarah’s Cucina Bella. www.sarahscucinabella.com
I usually use a bit less oil, but that is really up to you and just how crispy you want your fries to be. My husband usually picks the seasoning and he has tried most everything in the spice cupboard. Be creative with the spices and see what you get.
*Of course as a vegan I don’t choose the parmesan seasoning, but this does show you how you can adapt recipes from non-vegan sources to make them plant based.
Low-Fat Oven Fries
4 medium potatoes (I suggest Idaho or Yukon Gold)
2 tbsp olive oil
seasonings of choice (see below)
Salt and pepper, to taste
Preheat oven to 425 degrees. Line a baking
sheet with aluminum foil and spray lightly with
Wash the potatoes well and pat dry. Using a mandolin or cutting by hand, cut the potatoes into long strips, about 1/4 inch to 1/2 inch on each side. Put the potatoes in a zipper bag or large bowl and toss with olive oil. Add seasonings and toss again to
coat. Spread the potatoes out on a baking sheet in one layer.
Bake for 25-30 minutes, tossing several times during the cooking process. The fries are done when they are a light brown, cooked through and a bit crispy on the outside.
The Refined Fry: 1/2 tbsp finely chopped fresh rosemary and 1/2 tbsp freshly grated Parmesan
Winter Herb Delight:1/2 tsp garlic salt, 1/4 tsp dried basil and 1/4 tsp dried
Hungarian Revenge:1/4 tsp garlic powder and
1/4 tsp paprika
Cajun Capers: 1 tsp Cajun seasoning
By Deb Calderon, Cuisine Consultant