I have a couple of food vices in my life at the moment: french fries, and cookie butter. Now that I have the art of french fries under my belt, cookie butter is the next challenge in my oh-so-sophisticated *cough cough* culinary repertoire. Now, I’m just spitballing here, but I’m thinking lemon sage cookie butter layered into a lemon pop, peanut butter cookie butter baked in warm brownies, key lime cookie butter cups. I can already feel my self control weakening.
Speaking of questionable self control: potatoes. White potatoes have gotten a bad wrap, which makes sense. I mean, the way they usually get into our bodies is through an uncontrolled binge of deep-fried, crunchy, salty, addicting, preservative-filled overload, lacking in nutrition and doing nothing but fueling our growing appetites. But potatoes, are a whole food, aren’t they? And french fries, done right, are just sliced & baked potatoes. So make your own and avoid that, “should I really be eating this?” question. Now remember: eat them with your fingers and dip them in everything.
Whole 30 Baked French Fries
I'm telling you this right now. It does NOT get more glorious than this.
Ingredients
russet potatoes,
sliced in uniform-ish strips
2T green onions, chopped
3 carrots, julienned
1T garlic salt
1/4t cayenne pepper
olive oil
salt and pepper
Instructions
Preheat oven to 450 degrees.
Toss potato slices generously in olive oil + spices. Spread on rimmed baking sheet and top with carrots, green onion, and more salt.
Bake for 30-45 min, checking every 15 and stir as needed.
Dip in anything and everything.
