Did you know that July 13th is National French Fries Day? To celebrate, I wanted to share a healthy yet flavorful twist on America’s favorite side from nutritionist Amy Sherman. Thanks to her key ingredient, paprika, Amy Sherman’s Paprika Fries smell a little like bacon, but without all of the calories and fat. Most importantly, they are fried using T Fal’s Actifry. All it takes is 2 tablespoons of olive oil to yield some tasty fries cooked up to perfection…something you would be hard pressed to find at a fast food joint:
Amy Sherman’s Paprika Fries
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4 people
- 1 ¾ lbs baking potatoes such as Yukon gold
- ½ ActiFry spoon paprika (½ a tablespoon)
- 2 ActiFry spoons olive oil (2 tablespoons)
- ½ tsp salt (approx.)
1. Peel the potatoes and cut into fries of equal thickness, no more than ²⁄3 inch in square thickness recommended. Rinse fries thoroughly in water; drain well. Use a clean kitchen towel to thoroughly dry the fries.
2. Place the fries in a bowl. Toss gently with the paprika and half of the oil to evenly coat the fries.
3. Transfer the fries to the ActiFry pan; drizzle evenly with the remaining oil. Cook for 30 to 40 minutes or until the fries are golden and cooked through, (the cooking time will vary depending on the thickness of the fries and the variety of potato used). Season fries with salt (adjust to taste).
4. Variation: Toss the potatoes with any of your favorite seasoning blends such as Montreal steak spice, Tex Mex seasoning or garlic-herb blend.
Photo courtesy of Steve Mirsky