Food Friday: Fries - they're not just about potatoes
True Confessions: I love french fries, and I always have But I am a fry snob. I don't like fake ones. I don't want some rehydrated mush, tossed in some batter and then fried. I want the real thing. Nothing but potatoes, salt and healthy oil.
When I was younger I was all about the basic french fry, what I've discovered as I moved towards a healthier diet, is there are lots of vegetables that can be done "french fry style"! So exciting!!
Here's a list of the vegetables I think work best:
Potatoes, Sweet Potatoes, Carrots, Parsnips, Zucchini, Yellow Squash, Acorn Squash, Butternut Squash, Asparagus, Yucca, Jicama, Portabello Mushroom
Vegetable cut into the size and shape of a french fry. - 8 cups
1/4 Cup Oil plus 1 Tbsp (I like grapeseed oil because it's good for high heat)
Salt and Pepper to taste
Dried Herbs: depending on the type of vegetable you use, dried herbs can add great flavor
Preheat oven to 425 degree
Coat a Large baking dish with 1 Tbsp oil
Put the cut vegetables into a large bowl. Pour oil over vegetables and toss well so oil evenly covers the vegetables.
Arrange all the pieces on the baking sheet in a single layer
Sprinkle with salt, pepper and dried herbs (optional)
Bake for 15 - 35 minutes or until vegetable is golden brown. The harder the vegetable the longer it will take to cook. Asparagus, zucchini, mushrooms, yellow squash tent to cook faster.