Someone in this household really likes french fried taters and it’s not me. Or the cat. Do the math:)
Little by little I am trying to ‘chip’ away at some bad habits around here. My strategy has been to try and recreate the unhealthy foods with a nutritionally beneficial, but equally as tasty, replica. So this challenge is the lure of those crispy critters, the evil french fry. The seductive temptress…
I know the bar has been set pretty high. Not to pat myself on the back but, I make a pretty damn good version of the original recipe and topping myself with a healthy version will be tough…
I used to work at a restaurant where their fries or ‘chips’ as they were called were a serious business. Of course they deep fried them but another method they used was to soak the potatoes in cold, icy water. So, I’m not going to fry these puppies but I am going to soak them.
Into an ice bath they go. I left them covered in the fridge for 8 hours. I don’t think it’s necessary the potatoes sit for that long but I put them in before work and that’s how long I was out for. I think 2 hours is the minimum.
I preheated the oven to 450. In the meantime I drained the potatoes from the ice water and dried them thoroughly with a clean tea towel.
Once they’ve been well dried, stir in the olive oil and coarse sea salt.
Spread them out evenly on a parchment lined cookie sheet and into the oven they go.
Keep an eye on them and toss them around a few times to make sure they are cooking evenly and not burning. I took mine out at the 25 minute mark.
Now for the taste test…
I waited with baited breath…The verdict was a thumbs up from the fry-eating member of the family:) I am now happy I can provide a much healthier alternative to the deep fried taters. Success!
- 4 medium yellow potatoes, cut into fries
- 2 tbsp olive oil
- 1/2 tbsp coarse sea salt
- Soak cut potatoes in ice water for 2-8 hours in the fridge.
- Preheat oven to 450.
- Dry potatoes thoroughly with a clean tea towel and toss with oilve oil and sea salt.
- Spread potatoes evenly on parchment lined cookie sheet and bake for 25 minutes, tossing every so often.