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I went through a phase about 4 years ago where all I ever wanted for supper was homemade potato or yam fries baked in coconut oil.
Even writing about it has me salivating.
Did you know that serving up oil and starch in the same meal is relaxing, soothing, and makes for a great food combination?
If that’s not permission enough to include more homemade French fries in your life, I don’t know what is.
Sure it may not be the most well balanced dinner, what with the lack of protein and all, but the wholesome foods we enjoy throughout the day more than make up for it.
Although eating a plate of homemade fries every night is a thing of the past, boy did I ever come up with a sure-fire way to make the perfect crispy baked oven fry in the process.
The only thing I’ve never quite been able to master is cutting the potatoes the same size so that each wedge cooks up perfectly… until now.
Check out my new kitchen gadget!
It makes fries… perfect fries.
- 3 large russet potatoes or baking potatoes
- cold water
- 2 tbsp extra virgin coconut oil
- 1 large egg white, whipped OR ½ tsp arrowroot for vegans
- ⅛ tsp coarse sea salt
- French fry seasoning (three recipes below)
- Cut potato using equipment or slice using a sharp knife. Place completed potato slices in a large bowl and cover with cold tap water. Set aside.
- Preheat oven to 425F.
- Spread coconut oil over the entire surface of the pan. Sprinkle the pan with coarse sea salt and set aside.
- Once the oven is preheated, drain the potatoes and dry them well with a kitchen cloth. Dry the bowl, then return potatoes to the bowl. Toss with egg white or arrowroot starch so that all of the slices coated.
- Lay the potatoes on the prepared pan in a single layer, making sure that they do not touch one another too much.
- Cook for 30 minutes, flipping once.
- Remove from the oven, allow to cool on the pan for 5 minutes, toss with your preferred French fry seasonings (below) and dig in!
Just excuse the sea salt in the Himalayan rock salt container.
My salt is going through an identity crisis.
The first trick to the crispy fry is in using fresh potatoes. My favorite potato for making fries are the high starchy baking potatoes. They make nice long strands, too.
The second trick is soaking the potatoes before cooking. A lot of people say to use warm water, but I find it makes the fries a bit sticky so I use cold water.
Once they’ve had a chance to soak, be sure to dry them fully before continuing on. I like to use a tea towel to do this. If I’m being really serious with it, I’ll dry each one, one at a time. You don’t have to do that though, a batch at a time will suffice.
And the last trick is egg white. Toss your fries around a bit to make sure they’re all coated and Bob’s your uncle!
If you’re allergic to eggs or are vegan, do not fret! Arrowroot starch works pretty well, too.
If you go the egg route, you’ll be left with an extra egg yolk… what to do?
- add it to a smoothie (if you’re into that kinda thing)
- make a quinoa flake bake with 1 tbsp of the apple sauce removed
- freeze it for later
- make an omelet
- cook it in a frying pan with some leftover rice and veggies!
I added it to my mint chocolate chip smoothie this morning, mmm!
Lastly, a plate full of fries just isn’t the same without a dash of spice! Here are a couple of my favorites…
French Fry Seasonings
Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Yield: ~1 tablespoon of each mixture, good for one full batch of fries from above Servings: 4
Spice up your fries with more than just sea salt.
- pinch of each of the following spices: garlic powder, smoked paprika, black pepper, onion powder, cayenne powder, dried oregano, thyme, and red pepper flakes
- 1/8 tsp – 1/4 tsp sea salt
- 2 tsp sesame seeds
- 1/4 tsp dried cumin
- 1/4 tsp braggs liquid aminos
- 1/8 tsp – 1/4 tsp sea salt
Spicy cheese fries
- 1 tbsp nutritional yeast
- 1/8 tsp – 1/4 tsp sea salt
- 1/8 tsp garlic powder
- pinch of cayenne pepper
- Mix ingredients and sprinkle onto your fries right after they come out of the oven.
- Each spice combo is good for a whole batch of fries as outlined above. If everyone wants their own flavor of fries, you will have to portion out the spice recipes to accommodate.
The folks over at Big Kitchen asked if I’d be interested in choosing a couple of their products to review. Of course my love for French fries called the shots during the selection process… if you can even call it that.
Now I can make perfect fries with my potato cutter and chips with my mandolin.
I’m sure some salads will be had, too.
The machine comes with 2 inserts – one for thin fries, and the other for wedge fries. The pieces are removed by the press of a button, easy enough.
The compartment where you place the potato in is fairly large. You could fit a whole sweet potato in there! Maybe even half of a cucumber… the possibilities are endless!
Thick wedges or thin cuts, either one will make for a perfect homemade fry.
But you didn’t think I’d wave my new gadgets in your face and not give you a chance to get them for yourself, now did you?
That would just be plain mean!
Enter for a chance to win:
- Progressive Black Folding Mandoline Slicer
- Progressive Jumbo Potato Slicer
1 winner will be selected!
Giveaway is restricted to U.S. residents ONLY
How to enter
Receive up to 5 entries by:
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- Comment: What will you make with your new gadgets if you win?
Please leave a *separate comment* for each entry!
The giveaway will be open until Sunday May 20 with the winner announced on Monday May 21.
PS: don’t forget to enter to win a $50 Amazon gift card, too!