Healthy Mixed French Fries

Healthier French Fries

I love both regular french fries and sweet potato fries, so I created this recipe for healthier french fries to make both at the same time without deep frying.

I used my Breville Oven which has an air fryer, but if you don’t have an air fryer you can use a roasting pan with a wire rack in it. Convection heat is best because it gives the fries more even crispness.

The trick is to start at a lower heat to cook the potatoes, then end on a higher heat to crisp up the outside.

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Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Scrub potatoes and cut off the hard pointy ends of the sweet potato. Slice potatoes into approximately 1/4 to 1/2" wedges (no need to be too precise here.)
  2. Drizzle olive oil over potatoes and brush the oil with a basting brush to lightly coat them. Preheat oven or air fryer to 350F.
  3. Place potatoes in air fryer basket and spread out to give them room to "fry". Put basket in oven or air fryer and cook for 8 minutes. Meanwhile, mix up your seasonings in a little bowl and set aside.
  4. Open the oven or air fryer and stir the potatoes around a bit. Spread them back out. Increase heat to 400F and cook for another 12 minutes.
  5. Put the potatoes into a shallow bowl and sprinkle half the seasonings and toss lightly. Then sprinkle the other half and toss again. Serve immediately or keep warm in the oven until ready to serve. Do not cover or microwave or they will lose their crispness.
Recipe Notes
  • Make only as much as you think you will consume in this meal because these do not make good leftovers. One medium potato per person is a good gauge.
  • Experiment with the seasonings but go easy on the salt.
  • No dipping sauce needed, these are great on their own!
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Healthy Mixed French Fries

Seafood Stock

This is a great recipe for lobster stock but you can also use shrimp shells, clam shells, salmon skin, fish bones, heads etc.  I was surpised to see it takes three hours as I’ve traditionally done mine for only two.  I’m not sure how much difference it makes but if you have the extra hour, go for three!

Traditional Lobster Stock Recipe

Red Fork Pot Roast Package

Red Fork Beef Stew

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.

Continue reading “Red Fork Beef Stew”

Healthy Mixed French Fries

Red Fork Pot Roast

Photo of Red Fork Pot Roast Sauce Package Directions

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend.

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Red Fork Pot Roast Yum
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Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
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Instructions
  1. Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
  2. Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
  3. Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
  4. Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
  5. Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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