Baked Salt & Vinegar Fries


Total: 50 minutes
Prep: 10 minutes
Cook: 40 minutes
Yield: 4 servings

Traditional French fries are my biggest “high fat” weakness, so I am motivated to cut and bake my own fries that are both healthy and satisfying. This recipe has all the crunchiness of traditional French fries without all the fat.

Ingredients

Preparation

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Peel or scrub the potatoes, then cut them lengthwise into ¼-inch-thick slices. Stack a few potato slices at a time and cut them into thin matchsticks.
  3. Put the potatoes in a large pot and pour in enough vinegar to cover them. Cook over medium-high heat for 10 minutes. Do not cook the potatoes for any longer than 10 minutes or they will become too soft and will not crisp up in the oven. Drain the potatoes in a colander but do not rinse them.
  4. Place the potatoes in a single layer on the prepared baking sheet. Sprinkle them with the nutritional yeast and salt (if using) to taste.
  5. Bake for 30 minutes, or until golden brown. Serve warm.

Tips

  • I sometimes add fresh or dried dill to the potatoes before baking for a dill pickle flavor.

Kim Campbell is the author of The Plantpure Kitchen: 130 Mouthwatering Whole Food recipes and tips for a plant-based life, published in 2017. This inspirational book is packed with attractive food photos taken by her daughter Whitney. She happens to be the daughter-in-law of Dr. T. Colin Campbell, considered by many as the “science father” of the rapidly grow­ing plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. Kim holds a bachelor’s degree from Cornell Univer­sity in Human Service Studies, with a minor in Nutrition and Child Development.
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