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 the Ketchup below. It uses no added salt or refined sugar, and will keep for up to 10 days in the refrigerator.
- 3 pounds russet potatoes (about 4 large), scrubbed and unpeeled
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper, and set aside.
- To cut the potatoes, use a knife or a french fry cutter (see Notes). If using a knife, cut the potatoes into about 3-inch by ½-inch fries.
- Spread the cut potatoes 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 (they tend to stick a little). Return the baking sheet to the oven, and bake for 15 to 20 minutes more, or until tender and lightly browned around the edges. Serve immediately, plain or with Ketchup below.
Also try yams, sweet potatoes, and any other type of white 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, cored, peeled and chopped (about ½ cup)
- 1 can (6 ounces) tomato paste
- 1 tablespoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Place all of the ingredients into a blender, and blend until smooth. Refrigerate for two to three hours (or overnight) for the best flavor.
You can substitute 1 tablespoon lemon juice for the apple cider vinegar.