Crispy Oven Baked French Fries

Crispy Oven Baked French Fries

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As much as possible, I like to make sure I am eating whole foods and not processed or frozen items. When in a pinch, you can find some healthier options, but with a quick and easy recipe to make crispy French Fries, you won’t need to reach for the freezer or the drive thru.

People often think that potatoes aren’t healthy. They can be if you eat them fried or drenched in unhealthy condiments. Potatoes are full of fiber, potassium, and vitamins B and C. They also contain a variety of phytonutrients that have antioxidant properties. Phytonutrients help prevent diseases and help maintain our body’s natural defenses.

 

What You Need:

Potatoes (you can use any type)

Olive Oil

Salt

What To Do:

Preheat the oven to 400 degrees while prepping your potatoes. Slice your potatoes into rectangles with how thick you would like them. The thicker the slices, the longer they will need to cook and the softer they will be in the inside.

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Dry them with a paper towel. On a baking sheet, drizzle some olive oil, and place the potato slices on. Sprinkle some salt and pepper on and mix the flavors together.

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Put them into the oven for 20 minutes, flip and cook another 10. Remember the thicker the potato, the more they will need to cook. You want the outside to be nice and crispy!

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Roasted Vegetables

Roasted Veggies

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As the weather begins to cool down, my favorite way to make seasonal vegetables is to roast them. There is something that is so comforting about eating a bowl of warm, roasted veggies. I am constantly changing up the different veggies in this dish so feel free to experiment!

 

What You Need:

Butternut Squash, peeled and cubed

Zucchini, sliced

Carrots (I used baby carrots but you could use either type)

Sweet Potato, cubed

Two small Red Potatoes, cubed

Herbed Olive Oil

Salt and Pepper

 

What To Do:

Line a baking pan with foil and sprinkle on herbed olive oil. This amount of veggies took up two baking pans. Toss the veggies in the oil and sprinkle on salt and pepper. Toss them again a couple of times until they are evenly coated.

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Bake at 425 degrees for 20 minutes, take out the pans, and flip the veggies. Bake for another 20 minutes until the vegetables are golden brown.

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I like to pair my roasted vegetables with my homemade honey mustard dressing. See the recipe under dressings or clink the link above! Enjoy!

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