Once you get hooked on baked fries without oil, you won’t want to go back—and there’s no guilt, since there’s no deep-frying. Try these fries with Better Ketchup (recipe below). It uses no added salt or refined sugar, and will keep for up to 10 days in the refrigerator.
- 3 pounds white russet potatoes (about 4 large), scrubbed and unpeeled
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- To cut the potatoes, use a knife or a french fry cutter (see Notes). If using a knife, cut the potatoes into lengths of about 3 x ½ x ½-inch.
- Spread the fries in one layer (without touching) on the baking sheet. Bake for 15 minutes.
- Remove the baking sheet from the oven, and use a spatula to loosen and shuffle the fries around. Return the baking sheet to the oven, and bake for 15 to 20 minutes more, or until tender and lightly browned. Serve immediately, plain or with Better Ketchup (recipe below).
In addition to white potatoes also try yams or sweet potatoes.
Ketchup is a straightforward condiment, mainly calling for tomatoes, vinegar, salt, and sugar. For this recipe, the sugar will come from an apple and the salty flavor from the concentrated tomato paste. Serve with Veggie Burgers, Baked French Fries, Potato-Veggie Scramble, or Oil-Free Hash Browns.
- ¾ cup water
- half of a medium apple, peeled, cored and chopped (about ½ cup)
- 1 can (6 ounces) tomato paste
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon granulated garlic
- Place all of the ingredients (water, apple, tomato paste, vinegar, oregano, and granulated garlic) into a blender, and blend until smooth. Refrigerate for two to three hours for the best flavor.
You can substitute 1 tablespoon lemon juice for the apple cider vinegar.