Root crops are all the rave in oven baked fries.
- 1 sweet potato*
- 1 tablespoon coconut oil*
- salt to taste
- Preheat oven to 425°
- Bring medium size pan of water to a boil. Wash sweet potato, cut in half the long way. Cut each half into thirds the long way, giving the cut a slight angle to create a wedge look. Place potato slices in the boiling water and cook for 4 minutes, remove and dry.
- In a large bowl, add coconut oil and potato. Toss until evenly coated with oil.
- Place in baking dish or on cookie sheet giving space for each wedge. Cook in oven for approximately 40 minutes or until lightly browned and tender.
- Remove from oven, salt to taste and serve hot.
- 1 white potato* (or red skinned, purple and other colors)
- 1 tablespoon coconut oil*
- salt to taste
- Preheat oven to 425°
- Prepare a pan of boiling water. Wash potato and cut in half the long way. Cut each half, again the long way, to make long slices about ¼" think. Place potato slices in the boiling water and cook for 4 minutes, remove and dry.
- In a large bowl, add coconut oil and potato. Toss until evenly coated with oil.
- Place in baking dish or on cookie sheet giving space for each slice. Cook in oven for approximately 45 minutes or until lightly browned and tender.
- Remove from oven, salt to taste and serve hot.
- 1 carrot*
- 1 parsnip*
- 1 tablespoon coconut oil*
- salt to taste
- Preheat oven to 425°
- Prepare a pan of boiling water. Wash carrot and parsnip and cut in half the long way. Cut each half, again the long way, to make long boxy slices about ¼" think. Place parsnips strips in the boiling water and cook for 4 minutes, remove and dry. Carrots do not need blanching.
- In a large bowl, add coconut oil, carrots and parsnips. Toss until evenly coated with oil.
- Place in baking dish or on cookie sheet giving space for each strip. Cook in oven for approximately 45 minutes or until lightly browned and tender.
- Remove from oven, salt to taste and serve hot.
Tips for making great fries
Starchy vegetables need to be blanched for 4 minutes to remove some of the starch. This will make them less mushy. These vegetables include potatoes, yams, and parsnips.
Other vegetables that can be used for root fries include: carrots, red onion, garlic cloves, turnips, beets, rutabaga, kohlrabi, and celery root. These are not starchy and do not need blanching.
Do not undercook as they will be too soft.
Want to darken up the look of your root fries? Simply add 1/8 teaspoon of paprika to coconut oil and it will darken your fries giving them a deep fried look, without adding a new flavor.
To increase serving size just add an additional potato or other root vegetable of proportionate size.
Cottage, steak and french refers to the cut used on the vegetable. Use the one you like best
