I love french fries.
So much so that even as a health coach, you’ll never, ever catch me ordering a side salad over french fries.
And while nothing beats the hot, salty goodness of the golden arches, fast food fries don’t make me feel good.
But make no mistake. My recipe won’t trick your tastebuds into thinking you just looped the drive-thru, but my version definitely satisfies the craving AND is health supportive:
- Potatoes are a strong source of vitamins and minerals – especially when cooked with the skin on; can make us feel fuller – faster; and when eaten cold can support our gut health.
- Avocado Oil is considered a great source of healthy fat and antioxidants which can support our heart health and lower inflammation.
In addition to making me feel good, these fries are versatile – just like perfect, little black dress. They go with everything from a burger to a lamb chop to a perfectly fried egg!Print
Healthful French Fries
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 2 1x
- 2 Russet Potatoes $2.07
- Avocado Oil (Pantry Staple)
- Sea Salt & Pepper
- Set oven to Convection Bake and preheat to 375 degrees Fahrenheit.
- Line large sheet pan with foil.
- Place wire rack on top to allow for even, crisp roasting.
- Slice potatoes into large, equal wedges – like steak fries.
- Place fries on rack.
- Brush with a light, even coating of avocado oil (which has a high smoke point and neutral flavor).
- Sprinkle with sea salt and pepper.
- Roast for 20 minutes.
- Remove sheet pan, brush with another layer of avocado oil, and another sprinkle of salt – potatoes crave salt!
- Flip the fries to the other side so the crispy side is now facing up.
- It may be tempting to skip this step but don’t – the fries will dry out!
- Roast for an additional 15-20 minutes until the fries are crispy on the outside and tender on the inside.
- Taste for salt & serve warm!
These fries are a blank canvas when it comes to seasoning! Depending on what I’m serving I’ve sprinkled the fries with paprika or garlic salt. I’ve even drizzled them with melted butter and sprinkled them with parsley. Next on my list is to use them as a base for nachos. YUM!