So last week we had “fries” two nights in a row. On Sunday we had sweet potato, carrot and jicama fries, shown above, with Red Palm Oil chicken, which I just posted on the blog too. On Monday, we had grass-fed burgers with white potato fries. I actually found a bag of frozen fries that I did not find to be really offensive in any way, except that they contained sub-par cooking oils. The remaining ingredients I was actually totally fine with.
So I took a poll at dinner the second night to find out which kind of fry everyone liked the best. Matt (husband) – white potato fries 80%/root veggie fries 20%, Noah (16) white potato fries 50%/sweet potato fries only 50%, Zach (almost 14) white potato fries 35%/root veggie fries 65%, Jeremy (10.5) white potato fries 25%/root veggie fries, especially carrot and jicama 75%. So I really felt vindicated and good about how we moved from bagged white potato fries to nutrient-dense homemade root veggie fries.
You can just read the package on how to make the white potato fries, but for the root veggie fries, here is what you do:
Root Veggie Fries
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5 – 6 people
- 1 medium sized sweet potato
- 4 medium sized carrots
- 1 medium jicama
- 3 – 4 tbsp. olive oil
- Sea Salt
- Pre-heat the oven to 400 degrees.
- Wash carrots and sweet potatoes, but you do not need to peel unless you want to.
- Cut jicama in half and peel (see my post on jicama for directions on how to cut https://contemporarycavegirl.wordpress.com/2014/06/02/jicama/)
- Slice all veggies into small, thin strips using a sharp knife. Be careful of your fingertips and turn them in while cutting. Thin veggie strips cook much faster, especially when you are trying to get dinner on the table during the week.
- Take out 2 cookie sheets and line them with parchment paper.
- Lay the veggies out on the tray and pour 1 – 2 tbsp. of olive oil on each tray, depending on your own personal preference.
- Salt the veggies and put the trays in the oven to bake for 15 to 20 minutes.
- Make sure to check on the fries at the halfway point, as they can cook very quickly if you cut them extra thin.
- When veggies are tender inside and crispy outside, remove from oven and serve with extra salt if needed. No ketchup is needed or wanted, I promise!