Curry Baked Fries


Yield: 3-4 Servings

These perfectly crisp baked french fries are the perfect side for veggie burgers and carrot dogs. By boiling the potatoes for a few minutes before baking, you reduce some of the starch and provide enough moisture to yield crispy fries that are completely oil free.

Ingredients

  • 4 medium-large Yukon gold potatoes
  • ¼ tsp curry powder
  • ½ tsp garlic powder
  • Sea salt and pepper to taste

Preparation

  1. Preheat oven to 425 degrees F.
  2. Cut the potatoes in wedges or regular French fry shape about ½ to ¾ inch thick.
  3. Place the potatoes in a deep saucepan, cover with water and bring to a boil.
  4. Boil for 5 minutes.
  5. Drain well and place in a mixing bowl.
  6. Add the seasonings and toss the potatoes so they are evenly coated.
  7. Place in a baking dish lined with a silicone liner or parchment paper. Avoid stacking them so they cook evenly.
  8. Bake for 35-40 minutes or until crisp. Enjoy!

Tips

  • These make delicious “home-fries” as well! Just cut them in cubes instead of wedges.

Evelisse received a BSE from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. Evelisse is a certified facilitator for PCRM’s Food for Life Program and CHIP (Complete Health Improvement Program). She collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices as a health and nutrition lifestyle coach and plant-based cooking instructor in her business The Food Pharmacy and Farmacia en la Cocina. Evelisse is a course instructor for the eCornell Plant Based Certificate and the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies.
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