No-Guilt French Fries. There’s nothing like a french fried potato.
The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like.
Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries Enjoy! Microwave Potato Chips. I like to think of myself as a glass-half-full kind of gal.
I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was a disbeliever. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.
So how could thinly sliced potatoes end up crackling crisp? They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Plus, there’s no heating up a vat of oil or turning on a hot oven to make these. The recipe calls for cutting up the potatoes into 1/8-inch slices. Toss with olive oil, and salt. Sweet Potato Microwaved Chips. This past week, I fell in love with a few Sweet Potatoes (don't judge) and I wanted to take them all home. Then after making soup, casseroles, pies and muffins - I was still staring at several beautiful tubers, but not a lot of time left to use them. With a teenage son, and a husband who works late hours I'm always looking for snack items that have at least a tiny bit of healthy in there somewhere. Plenty of people have done Sweet Potato fries and chips, but often they are fried (not against it, but time consuming.)
I've done baked sticks and baked chips, but right now my ovens are constantly taken up with holiday baking. So...I just quickly slammed out a few thin slices on the mandoline, tossed them in light olive oil, microwaved them on a large plate and half way through sprinkled them with a salty-cinnamon blend. Garlic Potato Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper. Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they?
Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F).
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.