French fries and healthy in the same sentence? I know what you’re thinking: french fries aren’t usually thought of as part of a healthy diet. And that’s why I’m so excited about this recipe. My kids love french fries (honestly, don’t we all!), and by using avocado oil, I don’t have to worry about them snacking on an unhealthy treat. It’s just a fun and tasty way to serve potatoes!
We generally don’t eat fries as often as the kids would like to. When eating out in restaurants, the fries are usually cooked in a shared frier or sometimes coated in a batter. Definitely not gluten free. And, of course, restaurant fries are deep fried in a huge vat of oil. Not so good for your health. So yesterday I decided to surprise my kids with fries as a side at dinner. This way I could choose the healthiest ingredients.
I always choose to cook with organic potatoes as potatoes are listed as one of the dirty dozen, frequently found to be contaminated with toxic insecticides. Read more here. In addition, I fry them in avocado oil. Refined avocado oil is highly nutritious and loaded with antioxidants. Read all about its health benefits here and here. It is very heat stable with one of the highest smoke points making it one of the best possible oils for frying. I find that I don’t need to have a high flame. I just keep the flame on medium and make sure the oil doesn’t start to smoke.
My son, Peter, loved the fries so much he suggested making them again today for this blog post. He took these beautiful pictures (that are making my mouth water all over again!) and made sure to sample a few fries during the photo shoot. That’s one of the perks of being a food photographer.
These fries really are wonderfully easy to make, and they surpass restaurant fries, hands down. Crispy on the outside, fluffy inside, not a bit greasy: these healthy fries are in a category all their own. You may find it hard to resist sampling a few before they even make it to the table.
So how to make them? First, peel your potatoes. I always remove potato skins since reading that potentially toxic glycoalkaloids which repel pests are concentrated in the skin of the potato. Next, slice the potatoes into 1/4 inch slices. Rinse them under cold water to remove any excess starch. Pat dry.
Heat the avocado oil in a large skillet. I actually had two skillets going at once so that all the fries would be ready at the same time. Half of the potato slices should fit in each skillet without crowding. Fry them over a medium flame being careful not to let the oil smoke. Cook the slices, turning with a spatula until lightly browned.
And they’re ready to be eaten. Sprinkle them with salt, serve with ketchup, and dig in. These are such a fun summer treat and safely gluten free. Enjoy, friends!
- 6 medium organic russet potatoes
- 3 tablespoons avocado oil
- Salt to taste
- Peel and slice potatoes lengthwise and cut into ¼” pieces. Then rinse them to remove any excess starch. Pat dry.
- Heat avocado oil in a large skillet over medium heat.
- Add half of the potato slices and fry for 20-30 minutes, until lightly browned. Add more oil if necessary and repeat for the remaining potatoes.
- Season with salt.
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