Did you know that potatoes aren’t empty calories, but that they’re filled with potassium, fiber, B vitamins, and Vitamin C? They’re affordable, versatile, and make a great snack or side dish. Cut them up being sure to leave the skins ON, as that’s where much of the nutrition is. You can use purple potatoes, red potatoes, white potatoes or sweet potatoes, or mix them up and make Rainbow Garlic Fries. Bake until crispy and toss them with some immunity boosting garlic, Vitamin K rich parsley and sprinkle with salt and pepper. This dish was inspired by the delicious garlic fries I ate while in Argentina, doused in delicious chimichuri. Simple food is good for the soul.
2Tablespoonsof potato starch (for extra crispiness), optional
1/4cupof parsley, freshly chopped
1-2Tablespoonsof garlic, finely chopped
Preheat oven to 425 degrees. Cut potatoes into small wedges and place on metal baking tray. Drizzle with oil, and sprinkle with salt, chili powder (or pepper), paprika, and potato starch if using. Toss well to coat and spread in one even layer on tray.
Bake for 15-20 minutes until fries are crispy and golden brown. Toss with fresh garlic and parsley, adding additional salt and pepper to taste, if needed. Serve immediately with condiments of choice.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com