Recipe from Minimalist Baker
Husband-Tested in Alice's Kitchen
Serves 6
In an effort to reduce the amount of oil we consume on a daily basis, I'm playing with sautéing and roasting without oil. I tested this recipe by one of my favorite bloggers, Minimalist Baker. It's a keeper for sure. I honestly don't see why I need to use oil to make roasted potato fries anymore. These came out VERY crispy and flavorful, worthy of company.
2 1/2 - 3 lbs. yellow potatoes (I used fingerling potatoes.)
Water (for steaming)
3 Tablespoons nutritional yeast
1 teaspoon chili powder (I used Trader Joe's Chili Seasoning Blend.)
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Dash cayenne pepper, optional
Preheat the oven to 425 F. Rinse the potatoes clean. Line a large sheet pan with parchment paper or a silicone liner. Slice potatoes lengthwise into small wedges (about 1/4 - 1/2 inch wide.) Place a steamer basket into a pot with about 1-inch boiling water. Cover and steam for 5 minutes or until the potatoes are slightly tender, but not cooked. Transfer the potatoes to the baking sheet. Top with the spice mixture. Toss gently to coat. Spread out the potatoes in a single layer so that they do not touch one another. (You may need to use a second sheet pan to do this. It's very important to keep space between the potato wedges for them to become crispy.) Bake at 425 F for 15 minutes. Remove from the oven. Set the oven to 450 F. Flip the potatoes over to ensure even baking. Bake for an additional 10-15 minutes or until crispy and golden brown. Serve hot! Store any leftovers covered in the fridge up to 4 days reheating at 375 F until hot.
**Note: According to the original recipe, these potato fries were only 64 calories per serving, but when I checked on Very Well Fit's Nutritional Recipe Calculator, the calorie amount for 1 of 6 servings was 171.
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