Heart Healthy French Fries
An unhealthy weakness of mine is the temptation of golden, salty, crispy, oily, wonderful, fast food fries. I could snack on them all day long, if they weren’t so darn bad for me. Luckily, I’m good at recreating things, and French fries are crazy easy to put a healthier spin on, as well as one of the fastest things to whip up.
When I had a craving for them recently, I decided to make my own healthier version so I could control the amount of salt and fat going in them. I just happen to live in a rural area, and I also didn’t want to drive the thirty minutes to go get them. Homemade fries were a win-win for me.
The key to having them taste more like fast food style is to get them as thin as possible. (If you do cut them extra, extra thin, they will cook faster, so watch closely that they don’t burn.) I used organic olive oil and Hawaiian sea salt and black pepper. I tossed everything together, threw them in a hot oven, flipped halfway through cooking, and baked them until they were at my desired crispness. Super easy. Super good.
I made this batch to satisfy my fast food cravings, but you can take this a step further in the heart healthy direction by swapping out the russet potatoes for sweet potatoes. If you want more ‘wow’ factor to the seasoning, add a pinch of minced garlic and chopped cilantro to the last few minutes of baking. Chili powder, cumin and smoked paprika would be great seasonings to add as well. Go heavy with other flavors if you are trying to reduce your salt intake.
Here’s what you need to make your own heart healthy homemade fries:
- 2-3 large russet potatoes
- 1-2 tablespoons organic olive oil, divided
- Sea salt to taste
- Fresh cracked pepper (optional)
- Parchment paper (optional)
Preheat oven to 425 degrees Fahrenheit.
Peel potatoes and cut them into long, uniform strips. (I like to cut my fries no wider than a 1/2 inch thick)
Line two baking sheets with parchment paper. Lay cut potatoes over both baking sheets.
Drizzle one half of the oil over the potatoes on each sheet. Sprinkle salt and cracked pepper over both batches.
Using hands, toss potatoes with oil and seasoning directly on baking sheets. Spread out coated potatoes evenly over sheets.
Bake for 15-18 minutes, or until desired crispness, turning fries halfway through cooking.
*These are great on their own, but we like to serve them with a sriracha vegan mayo. Enjoy!