Fries of All Kinds!

Last night my son ordered cheese fries with bacon. Yes, sounds atrocious through nutritionist's glasses, but he's a young boy, he skiied all day and we shared! Those fries reminded me of all the delicious fries I've created in my own kitchen - roasted, not deep fried. I've even made fries with sliced avocado - crispy on the outside, tender on the inside. Downright amazing (and pictured above)! Here are some tips to get you started...

Fries of all Kinds

When you think “French fries”, you think potato, right? Who made spuds the King of the fry? Turn outs, lots of delicious vegetables make great finger food, and there’s no need to deep fry! One recipe, endless possibilities.

The following recipe works for any and all of the following:

·         Yukon gold and red potatoes: peeled or unpeeled; cut into wedges or fries

·         Sweet potatoes: peeled and cut into wedges or fries

·         Zucchini and yellow squash: unpeeled and cut into rounds or fries

·         Portobello mushrooms: stems removed; cut into thin strips

·         "Angel hair" Yellow Onion: thinly sliced into 1/8-inch thick rounds

·         Carrots: peeled and cut on a diagonal for oval pieces or cut into sticks for fries

·         Avocado: pitted and peeled; cut into wedges, dipped in flour, then egg whites and then seasoned bread crumbs

·         Butternut squash: peeled and cut into wedges or fries

Preheat the oven to 400 degrees.

Coat a large baking sheet with cooking spray.

Cut the vegetables into uniform sizes.

Arrange the pieces on the prepared baking sheet, in a single layer.

Bake for 20 for 30 minutes, until golden brown and crisp.