Healthy Oven Fries

Even a Trim Healthy Mama likes to have fries every once in a while. The easiest way to make fries is straight into the oven. Yet we don't want our healthy oven fries to be soggy. This recipe is going to be a solid THM E side dish with delicious seasonings and crispy on the outside and soft on the inside.

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• Ingredients
• Instructions
• FAQ
• Equiptment
• Storage
• Healthy Oven Fries

If you have been following the Trim Healthy Mama way of eating for any length of time, you probably have tried replicating French fries at some point in the oven. There is nothing worse than taking out your healthy oven fries, only to discover that they are soggy and stuck to the pan!

These quick oven fries are going to be easy to make, delicious, and still a solid THM E side dish!

Although the principles of Trim Healthy Mama have not changed, there has been a recent surge in 'potato freedom.' I remember back in 2015 when I first read the giant and original Trim Healthy Mama book, I came away with the conclusion that potatoes were not something that was 'weight loss friendly' and probably not good for most seasons of a woman's life.

Carbs have been more talked about in the Trim Healthy Mama community over the last couple of years and a surge of potato love came with it. One of my favorite Trim Healthy Mama podcasts is when they talk about the purple potato (ep. 108), which still remains my favorite lower glycemic option for potatoes. My Twice Baked Purple Potato recipe was inspired by that podcast!

Ingredients

• Medium-sized potato
• Garlic powder
• Onion powder
• Turmeric
• Chili powder
• Braggs Amino Acids
• Water

Instructions

Seasoning, seasoning, seasoning! It is all about the type of seasoning you are going to use! The secret to the excellent browning on the fries is the Braggs Amino Liquids. If you don't have some of this stuff, I highly recommend that you get some because it makes E recipes so much more flavorful!

Once you have all the seasoning mixture and the potatoes sliced thinly, you can add the potatoes to the large mixing bowl of seasoning. Toss the potatoes in the seasoning to get everything lightly coated. You will want to make sure that each fry has a coating of the seasoning mix.

Hint: It is important that the fries are spread in a single layer so they don't stick together.

FAQ

What Types of Potatoes Can I Use?

When you are making oven-roasted potato fries, I like to use a variety of potatoes. In the pictures for this recipe, I used classic russet potatoes, sweet potatoes, and golden potatoes. However, if you have access to a purple potato, I certainly would throw it in there!

Russet potatoes are going to crisp better than most of the other potato varieties. The sweet potatoes are also going to be the ones most at risk for being soggy. They just lend themselves to having more liquid and therefore being a little tougher to get on the crisp side. That is one of the reasons I like to use a variety of potatoes for all my potato recipes.

What Kind of Dip Can I use for Potatoe Fries?

The dip that I like to make with these French fries is a THM S dip, which would make this into a crossover. You can find the recipe in Trim Healthy Cookbook or at Mrs. Criddles Kitchen.

Equiptment

Storage

This is a pretty big recipe for some quick oven fries, so if you find yourself with leftovers, don't throw them out! Also, don't reheat in the oven or microwave. The best way to reheat these is to put them in a cast-iron skillet on medium heat with just a tiny bit of cooking oil. Let them cook for 2 minutes and then flip them over and cook for another 2 minutes. Those babies will be crispy again!

If you make these quick oven fries, be sure to let me know over on Instagram. I love to hear if my recipes are made!