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Who says you can’t have your French Fries and eat them too? I know, I know the saying actually goes, “You can’t have your cake and eat it too?” Well if that’s the case why even make the cake if you can’t eat it and why have French Fries if they are not ultra delicious?!
Even us gluten free, grain free and primarily paleo food lovers who want to eat as healthy as we can should be able to enjoy some deliciously crisp and salty fries from time to time which is why I’m sharing my favorite fry recipe with you today! As with most of my recipes I’ve focused on a fast and easy dish that will go great with my Grilled Caprese Burgers or any burger of your choice. And they are tossed with olive oil and roasted in the oven so no deep fat frying in harmful fats.
Ingredients
- 3 to 4 lbs Yukon Gold Potatoes
- Extra Virgin Olive Oil
- Salt
- Garlic powder
- Paprika
- Optional seasonings: chili powder, parsley and/or thyme
Instructions
- Preheat oven to 375 degrees if you have a convection oven or 400 degrees for a traditional non-convection oven. Line a large cookie sheet with parchment paper or a non-stick cooking mat.
- Rinse and dry the potatoes. Slice them lengthwise into 1/4 inch thick fries.
- Toss the fries with enough olive oil to lightly coat them. Too much oil and they won't brown well.
- Season them with kosher salt or sea salt, garlic powder and paprika to taste. You can get creative with this! Use any of the other optional seasonings or experiment with some of your own ideas.
- Spread the fries out evenly on cookie sheet lined with parchment paper or a non-stick cooking mat.
- Bake for 15 minutes until they start to brown. Toss and continue cooking an additional 10 to 15 minutes until lightly brown and crispy on the outside yet soft and tender on the inside.
- Allow to cool 5 to 10 minutes then enjoy!
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