Food Friday: Fries – they’re not just about potatoes

True Confessions: I love french fries, and I always have But I am a fry snob. I don't like fake ones. I don't want some rehydrated mush, tossed in some batter and then fried. I want the real thing. Nothing but potatoes, salt and healthy oil. 

When I was younger I was all about the basic french fry, what I've discovered as I moved towards a healthier diet, is there are lots of vegetables that can be done "french fry style"! So exciting!!

Here's a list of the vegetables I think work best:

Potatoes, Sweet Potatoes, Carrots, Parsnips, Zucchini, Yellow Squash, Acorn Squash, Butternut Squash, Asparagus, Yucca, Jicama, Portabello Mushroom


Vegetable cut into the size and shape of a french fry. -  8 cups

1/4 Cup Oil plus 1 Tbsp (I like grapeseed oil because it's good for high heat)

Salt and Pepper to taste

Dried Herbs: depending on the type of vegetable you use, dried herbs can add great flavor 


Preheat oven to 425 degree

Coat a Large baking dish with 1 Tbsp oil

Put the cut vegetables into a large bowl. Pour oil over vegetables and toss well so oil evenly covers the vegetables. 

Arrange all the pieces on the baking sheet in a single layer

Sprinkle with salt, pepper and dried herbs (optional)

Bake for 15 - 35 minutes or until vegetable is golden brown. The harder the vegetable the longer it will take to cook. Asparagus, zucchini, mushrooms, yellow squash tent to cook faster. 

Servings: 4 

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