It has literally only been in the last few years that I’ve realized I can have ‘healthy’ fries, and, adding to that, only in the last couple of months that I’ve found fries could be made with nearly NO oil.
Like most teens, I (over)indulged in our dastardly American fare, more commonly known as fast food.
Come lunchtime in high school, we’d all pile into someone’s truck bed and head over to a nearby Wendy’s, McDonald’s, or the like and proceed to stuff our faces with greasy burgers and fries.
Though never overweight in my late teens, I suffered from chronic skin problems, which I’m sure were exacerbated by this way of eating.
They should have a class in high school on how to care for your skin. I think it would have greatly influenced my eating habits and overall health to have someone explain to me all that I’ve had to learn on my own.
I’ve been through the ringer with my skin, suffering with everything from eczema to cystic acne, and all the little problems in between. It seems my skin is my weak organ…highly unfortunate when you’re a young girl, as it contributed to years of low self-esteem for me.
I’ve tried about every product and supplement and expensive treatment known to man and probably should have found my way to aesthetician school at some point, but I’m happy to just be as self-educated as I am (and I’m certain there is plenty I still don’t know).
Food has been crucial in my life to obtaining good skin, and maybe not in the way you’d think.
Yes, it’s important to eat healthy, drink water, blah, blah, blah, all the typical ‘advice’ that everyone repeats like parrots, but, if you suffer from allergies, eating the healthiest food in the world won’t help you if you’re allergic to it.
For instance, I’m mildly allergic to sweet potatoes.
I can eat a small amount of them at certain times, but I know from experience that they mess up my digestion and make me a bit itchy.
They’re such a staple right now in the healthy eating world, and they are a truly healthy food, boasting large amounts of beta carotene, something that’s actually good for the skin. For me, however, they can cause nearly the opposite effect.
Ironically, the white-fleshed stepchild of the potato world is what agrees with me best!
Red, russet, Yukon…all are my pals.
This recipe came about out of a desire for fries, as well as an urge to try baking them without oil, a phenomenon I came across on Instagram one day.
I always thought what made baked fries so crispy was the oil, but alas, this is not the case.
I’ve tried many recipes for fries, some requiring parboiling or soaking the cut potatoes in cold water, but this one is by far my favorite of them all (and it’s the simplest!).
I make this a single serve snack by just cutting up one russet or 2-3 red potatoes, and I serve the fries up with a quick and healthy ketchup.
It also makes a great snack for my girls, who both began requesting the recipe after seeing me eat it so often!
Single serving of ketchup and fries...the perfect salty snack for one!
- 1 russet potato (or 2-3 red potatoes)
- oil spray
- other spices or herbs you enjoy
- 1/4 c . tomato puree (I like the Pomi brand)
- 1 T . apple cider vinegar
- 1 t . molasses
- 1/8 t . onion powder
- 1/16 t . garlic powder
- 1/4 t . sea salt
- dash cloves
- dash cayenne
- Preheat the oven to 425 degrees.
- Rinse, dry, and cut your potato(es) into wedges.
- Spread a piece of parchment paper onto a baking sheet.
- Spray the parchment paper with oil to prevent potatoes from sticking.
- Place the potato wedges onto the oiled paper.
- Sprinkle wedges with salt, pepper, and whatever spices you like.
- Spread the wedges out.
- Bake 20 minutes.
- Flip the fries over.
- Bake another 15-20 minutes.
- Remove and enjoy with ketchup!
- Mix everything together and place in the fridge until your fries are done.
Fat: 0.2 g Carbs: 37.4 g Sugar: 9 g Protein: 5.1 g; Nutrition facts based on using one russet potato. No oil is included as it is fairly negligible. WW SmartPoints: 5
Add in your choice of spices or herbs as desired. I like to sprinkle on sea salt, black pepper, and garlic powder, and at the time of flipping, I add a tablespoon or so of fresh rosemary.
Mix your ketchup during the first 20 minutes of baking so that the flavors have a bit of time to ‘marry’.
For my ketchup, I like to use Pomi strained tomatoes, but any tomato puree (puree is thicker than tomato sauce) should work.
The ketchup is just enough to cover the entire batch of fries, but if I have a bit leftover, I’ll just store it in the fridge for next time.
There you have it, your own batch of ketchup and fries, all for around 150 calories!
What’s your favorite salty snack?