Who doesn’t love french fries? They are crispy on the outside, soft on the inside, and make for a perfect finger food. The tough part: is that they are usually doused with salt and submerged in not-so-healthy fats, which equal instant bloat and bulge.
On top of all that, the infamous matching condiment (ketchup) provides more sugar and salt, then the benefits of lycopene from the tomatoes.
I was inspired to make a few “junk food” favorites that actually provide some nutritional value – like the Creamy Soft Serve with a Chocolate Magic Shell (Dairy-free) recipe.
To keep you reaching for whole, delicious, and nutritious foods, I put together a quick “french fry” recipe. Unlike most you will find out there, this requires no baking. In fact, I HATE BAKING “HEALTHY” FRIES. Not because they are not delicious, but because they take forever in a day to actually cook. I honestly don’t have time for all of that waiting.
Instead, you are going to boil small “new potatoes” (or fingerling potatoes), slice them up, and pan sear them in coconut oil for the crunch.
- 4 large roma tomatoes, chopped
- ½ cup yellow onion, chopped
- 1 tablespoon (or 2 cloves) garlic, chopped
- Handful of basil leaves
- 1 green onion
- ½ teaspoon salt
- 3 teaspoons apple cider vinegar
- 1 tablespoon olive oil
- In a medium, ceramic pot over medium heat, add olive oil and sauté onions and garlic until translucent.
- Add the salt, tomatoes, and apple cider vinegar and cook down until the juices evaporate (roughly 10-15 minutes). Note that the juices will release from the tomatoes first, and then reduce over time.
- Add cooked tomato mixture to a food processor with basil and green onion.
- Puree until smooth.
- Serve with the Skillet Fries chilled or room temperature.
Store in a sealed jar or container for 1-2 weeks. If you have extras, add this to a sauce or enjoy over chicken or fish.
- 10 new potatoes (fingerling or other small potatoes work too)
- 1 tablespoon chives, finely chopped (optional)
- Pinch of sea salt
- 1 tablespoon coconut oil
- In a medium pot, boil enough water to immerse the potatoes WITH a pinch of sea salt.
- Add the potatoes whole until cooked (be sure to not overcook them). You want them thoroughly cooked, but not mushy.
- Drain immediately and set aside to cool.
- Heat 1 tablespoon coconut oil in a skillet. Be sure to spread evenly across the surface of the pan.
- Slice each potato into fourths and sear until crisp for about 5 minutes. (Cook for a few minutes on each side then flip them.)
- Sprinkle with chives and serve with Summer Ketchup.
Serves 2 – 4
Kale. All Day. Err Day.