Tomorrow is not only Friday the 13th, but National French Fries Day (double like) how are you going to celebrate? In my opinion french fries get a bad rap. Yes, I've been known to smother mine with a mixture of melted cheddar and mozzarella cheese dipped in ranch dressing (YUM!) but there's a healthy way to make delicious french fries and food writer, editor and recipe developer Amy Sherman has the recipe for you!
Amy Sherman’s Paprika Fries
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serve: 4 people
§ 1 ¾ lbs baking potatoes such as Yukon gold
§ ½ ActiFry spoon paprika (or ½ a tablespoon)
§ 2 ActiFry spoons vegetable oil (or 2 tablespoons)
§ ½ tsp salt (approx.)
- Peel the potatoes and cut into fries of equal thickness, no more than ²⁄3 inch in square thickness recommended. Rinse fries thoroughly in water; drain well. Use a clean kitchen towel to thoroughly dry the fries.
- Place the fries in a bowl. Toss gently with the paprika and half of the oil to evenly coat the fries.
- Transfer the fries to the ActiFry pan; drizzle evenly with the remaining oil. Cook for 30 to 40 minutes or until the fries are golden and cooked through, (the cooking time will vary depending on the thickness of the fries and the variety of potato used). Season fries with salt (adjust to taste).
- Variation: Toss the potatoes with any of your favorite seasoning blends such as Montreal steak spice, Tex Mex seasoning or garlic-herb blend.