Um, is that even a question?! I will always take some fries with that. Nowadays, though, you might have more options than just good ‘ole potato fries. Any starchy vegetable can be made into tasty fries.
Here are some of the more popular forms of fries that you can sometimes find in restaurants or make yourself at home.
You know ’em, you love’em. Potato fries in all their forms – shoestring, crinkle, homestyle, curly, steak, regular, or waffle. Potato fries can be served sprinkled with a myriad of herbs and spices, covered with cheese and chili, dunked in fry sauce (please tell me you know about fry sauce) or ketchup, or served just about any other way you can think!
Potato fries vary in their calorie content, depending on the cut, whether they’re baked or actually fried, and what you put on them. If you have them with the skin on the fiber content goes up a bit, and of course you want all the good vitamins and minerals that potatoes have. Mmmm!
Baked Potato French Fries
- 3-4 russet potatoes, scrubbed clean and dried
- 1/4 cup Olive or Canola Oil
- Salt and Pepper
- Preheat oven to 450 degrees.
- Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges, then strips.
- Line two baking sheets with foil and generously spray with nonstick spray.
- Add fries plus a generous drizzle of oil and salt and pepper Toss to coat.
- Arrange fries a single layer making sure they aren’t touching too much. This will help them crisp up and cook evenly.
- Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
- Remove from heat and set aside.
- When the fries are finished, remove from oven, sprinkle again with salt. Toss to coat and serve immediately.
Fry sauce is apparently a regional thing (Oregon, Washington, Idaho, Utah), and I’m sure glad I live in that region! It’s about two parts mayonnaise and one part ketchup, with a sprinkle of salt. So good on fries, burgers, fish sticks, hot dogs, etc!
Sweet Potato Fries
Sweet potato fries are gaining in popularity, and for good reason. They’re darned good! You can find them in all the same forms as regular potato fries, and they’re often served salted or with salt and tasty herbs. You can sometimes find, or could make yourself, sweet-sweet potato fries, flavored with sugar and cinnamon.
Sweet potato fries have more fiber, protein, Vitamin A, Vitamin C, and calcium than regular potato fries. They’re a great way to add something interesting and tasty to your meal!
Baked Sweet Potato Fries
- 2 medium sweet potatoes, rinsed and dried
- 2tablespoons vegetable oil
- 2teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly-cracked black pepper
- Preheat the oven to 450 degrees.
- Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
- Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.
- Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
- Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle salt on top when they are hot out of the oven.
If you’re going to eat zucchini, you might as well make it into fry form. Zucchini fries are breaded in order to make them crispy, but they’re still very low in calories, fat and carbohydrates.
- 2-3 small zucchini, sliced into fry shapes
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup milk of choice
- 1 cup breadcrumbs
Preheat oven to 420F.
Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until desired crispiness is reached.
Carrot & Turnip Fries
Carrots and turnips are great vegetables to turn into fries. They’re prepared the same way as potato or sweet potato fries, and are a fun way to get some good veggies in!
- 1 1⁄2lbs carrots or turnips
- 2 tablespoons olive oil
- 1 teaspoon each salt and pepper
- Heat oven to 425 degrees F. Line a shallow pan with foil.
- Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
- Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
- In a mixing bowl, combine the carrot sticks, olive oil, salt and pepper. Stir until all are evenly coated.
- Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots get crispy but not burned. Sprinkle again with salt when you remove them from the oven
- Serve hot!