This weeks weekend inspiration is an oldie but a goody! Simple, yet delicious homemade Rosemary crispy fries with twist. A great healthy snack, or side dish for any meal with a kick of flavor.
Potatoes are a vegetable that most people like. It’s a carb, however they do contain many surprising nutrients, making them healthy. Some of these are vitamin B and C, high in fiber, as well as a good source of potassium. Another great thing about potatoes is they are low in calories, fat and cholesterol. The key factor here is how you prepare them.
Most of us love fries, especially when they are deep fried, crispy, hot, and freshly made. One of the new popular cooking methods today is using an air fryer. I am seriously considering buying one as I think it could be a great alternative to frying. Some of the ones I have looked at are the Phillips, and also the Instant Vortex 7 in one which many say are great. I just have not bought one yet as I am debating if it’s really worth it. Not that I don’t think they are great. I’m just not convinced yet that I cannot do the same in an oven, which I already have.
So far these fries have come out crispy, and delicious made in my regular oven. If you have an air fryer try it out and see how it works and comment below. For now, here is an easy alternative with lots of flavor and crunch, made with a healthy fats, baked in the oven and a great treat, simply delicious rosemary crispy fries. Happy Cooking!
ingredients
2 lbs of potatoes any kind
3 tbsp avocado oil
4 large sprigs of rosemary
Pinch of cayenne pepper
Sea Salt
directions
Heat oven to 400 F.
In a shallow roasting pan, add 1 tbsp of avocado oil and place in the oven to heat up while you prepare the potatoes.
Cut potatoes into chunky chips/sticks.
Pour the rest of the oil into a large bowl and add the potatoes.
Sprinkle the cayenne pepper and sea salt on top and mix together until coated well.
Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer.
Top with the sprigs of rosemary and roast for 30 mins.
Remove from the oven and use the spatula to turn them over, then return to the oven for 15 mins until golden and crispy.
