A New Fry for Friday…..
Wow, what a day! I have to admit that with as crazy as this morning was I really didn’t think that I was going to be able to cook, photograph, edit, and write my post today. Generally, I cook and photograph on one day, edit the next, and then everything is ready for when I want to write my post. This week I was in a terrible crunch with the kids, the business, and this crazy weather! I finally sat down to drink some coffee after laying the littlest down for her nap and all my umph, went away. After scrolling through my Instagram account (Feel free to pop in and follow me @indulgeyourinnerfoodie.) I felt inspired, and ready to dive in. I really couldn’t pass up posting a FRY recipe on FRIDAY. 😉
Before I jump into the tips about the recipe I have to tell you something that is bound to make you laugh. I wanted to create a parchment paper cone to hold the fries and after a bunch of searching in my craft/junk cabinet I couldn’t find any tape. I am pretty sure I can thank the kids for that. I don’t know what they use the tape for, but as soon as I buy some it is gone. Next I decided that glue would be the next best thing to use. One glue stick was completely dry, so in the garbage it went. The next “glue stick” was perfect, but it wouldn’t stick. I put tons of “glue” on the paper, held it together waiting for it to dry. I had never experienced stick glue taking so long to dry! I looked at the stick, it wasn’t glue. It was a stick of kid’s sunscreen. Does that tell you what kind of morning I’ve had? But on a brighter note, it stuck long enough for me to take the pictures.
Back to the recipe. 🙂 There are a million ways to cook potatoes, but since I’ve stopped eating cheese my options have become limited in the potato department, and I’ve just gotten tired of how I was cooking them. These potatoes are a game changer. They beat home fries any day! They put mashed potatoes to shame. They are amazing. But that was just my opinion, so I had to try them on my husband. I put cheese in his, and he loved them. I had the kids try them, but being the strange little creatures that they are they didn’t like them, but they don’t like anything with potatoes. (Yes, I’m shaking my head too. What kid doesn’t like French fries?!) These fries are super versatile and you can add so many different things to them.
I made these using warm potatoes which mashed easier, but I also used cold potatoes and they peeled easier, so it is completely up to you. I like texture in my food so I never use an electric mixer when I make mashed potatoes, so I didn’t for these either. I just used a fork. You don’t want chunks of potato that are too big because they won’t hold together, but a few little pieces here and there will keep them from being just mushy, but that is totally up to you. You can make these fries as big, or as small as you would like. I just used my hands and mashed the mixture together, and formed them into fries about as long as my pointer finger, and a little bit thicker around. They turn out a bit uneven, and rustic looking, but I love how they look, and love the taste even more. I’m going to stop writing now and let you make a batch before dinner. You’ll be glad you did, and then you can sit back, relax and enjoy!
How often do you eat potatoes?
Do you have a favorite dipping sauce for your fries?
Garlic Mashed Potato Fries
3 servings (about 7 fries each)
By Angie Gouchenour
3 medium russet potatoes – COOKED AND PEELED
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1/8 teaspoon black pepper
¼ cup unsweetened plant based milk (I used cashew)
Cook three medium potatoes in the oven, or microwave, and peel when cool
Preheat the oven to 350’f
In a medium bowl combine the peeled potatoes, salt, parsley, garlic powder, black pepper, and plant based milk
Mash with a fork until almost completely smooth and well blended
Using your hands squish the potato mixture together and form into “fries” (approximately 21)
Place the fries on a cookie sheet covered with parchment paper
Cook in the preheated oven for 30-40 minutes, until lightly brown
Enjoy warm! (These are best fresh. They lose some integrity when reheated)
Adapted from Tina Dawson