My nephew Jaxon as a toddler absolutely loved purple potatoes. We usually could only find them in the mixed bag of tiny potatoes. When we cooked them he would pick out all of the purple ones and eat them. We thought it was adorable and encouraged anything that made him want to eat!
Last week, while at Whole Foods (cue music from the Gods) I saw full-sized purple potatoes and immediately got excited. I knew we needed to buy them and try a recipe that would display how beautiful they are. Not to mention, gain some serious Tia credits with my nephew.
What better and more delicious way to display purple potatoes than by making french fries? I have talked about it before but to reiterate I absolutely love french fries. It is borderline an addiction and once I have one I must have more (aka the entire plate). However, my love affair has come to quite a halt when I eat out at most restaurants. This is because most restaurants cook their french fries in the same oil as they cook their meat, leaving chicken finger flavored fries.
My taste buds and more importantly my belly have made it clear that french fries at most restaurants are just not worth it. Homemade french fries on the other hand are MUST. I can feed my french fry desires without ever worrying that they have been mixed with meat. And I can control the amount and type of oil placed on my french fries which truly makes all the difference.
I am a huge fan of crispy fries and prefer them to be well done. So, I always end up keeping mine in a bit longer and turning the broiler on for the last few minutes. You can avoid that completely if you prefer your fries to be a bit more tender.
This french fry recipe is as easy as it gets and honestly surprises me that they come out tasting so crunchy and delicious without using any fryer or heavy oils.
- 4 medium to large-sized purple potatoes, sliced into fries (as thin or thick as you prefer)
- about 1-2 tablespoons of extra virgin olive oil
- salt to taste (about 1/2 teaspoon)
Spicy Dipping Sauce (Optional)
- 2-3 tablespoons of Forager’s Organic Cashewgurt
- 1 teaspoon of Original Cholula Hot Sauce (add more or less depending on the heat you want)
Preheat the oven to 400F.
Then slice you purple potatoes into fries. Adjust the thickness of your fries to your liking, since I like mine crunchy I typically cut them thin. Then place them into a large ziplock bag. Pour 2 tablespoons of olive oil into the bag along with your 1/2 teaspoon of salt. Close the ziplock and shake the bag around, massaging the oil into each fry. (This is the simplest way to coat each fry and will also make for a much easier clean up. )
Once the fries are coated evenly, line two cooking trays with foil and spray the foil with cooking spray to avoid any sticking. Then place your fries on to both of your cooking trays. Do your best to avoid the fries touching one another or overlapping. Then when you have spread your fries between the two trays, you can place them into the oven for 35 minutes. You do not need to turn these fries over while cooking.
After 35 minutes, check your fries to see if they are cooked to your liking. If you like them tender and soft you may want to take them out after 35 minutes. If you are like me you can put them back in for about 10 minutes. When there is around 2 minutes left on the timer, turn your oven on to broil and let the fries get nice and crispy.
Once the timer is up check your fries again and if they are crisped to your liking you can remove them from the oven. Let them cool for a minute then use a spatula to remove them from the foil and place them on your favorite dish. Pair these purple beauties with my spicy dipping sauce or any dipping sauce of your choosing!