Do you love potatoes but fear the fatty frying oil?
We’ve been programmed to believe that fries mean oil, fat, and an overall unhealthy choice that threatens to sabotage your diet. But what if I told you, you could still eat fries without all the extra oil?
Your solution: Baked Oil-Free Fries
I began by slicing up some potatoes and baking them at 375 degrees for 45 minutes on parchment paper with salt, pepper, and oregano (or fresh rosemary sprigs). Keeping the spices simple will ensure that you don’t overwhelm your taste buds. Besides, less is more, people. Don’t forget to flip your potatoes halfway through to allow for even cooking.
The parchment paper is great if you want your potatoes extra crispy without the slimy surface. Your potatoes won’t stick onto the paper or burn as long as you keep an eye on them.
Avocado Tahini Dipping Sauce:
On the side, I made an avocado tahini sauce by combining half a ripe avocado, a tablespoon of Trader Joe’s tahini sauce (blended up sesame seeds), lemon juice, salt, pepper, and paprika! Mix it up and dip your potatoes in.
This is an awesome snack for those that are really craving wedge cut fries. It’s so vegan, so noms, and so filling. Overall, happy belly. Can you tell I LOVE my carbs?
Follow my Instagram @namastapasta for daily goodies!