“Fries before guys.” I should probably have a T-Shirt or something with that saying on it. Seriously though, fries are one of my biggest weaknesses. Given the option of a double chocolate brownie sundae with a side of salted caramel cheesecake or garlic fries for dessert…. you know I’d be shoveling those fries into my mouth without a second thought about the chocolate.
I came across a recipe from With Food and Love for Loaded Spring Fries with Green Goddess Tahini last week. I immediately saved it for the dressing recipe although I was a little unsure about it’s use on fries. It seemed like an odd combo, but it was one I couldn’t get out of my head. So I made it, with my own variations of course. I do this thing where I can never actually follow a recipe to a T (or even close to it). That’s probably why I never bake, when I do it doesn’t come out that great (does it really have to be exactly a teaspoon? I can’t just eyeball it? I mean I don’t really want to have to wash that extra bowl….). For this reason starting a blog where I share recipes has been a bit of a challenge. I actually have to measure stuff. And then write it down. And then if it doesn’t turn out perfect I have to do it again! Thank God for husbands who help with dishes.
Anyways, back to fries. I made just a few changes to the recipe based on what I have on hand and my taste. I have a hard time making anything without garlic so garlic was the first addition. I also added a little miso paste- this is the key. I use Miso paste like many people use soy sauce, or balsamic. It adds an whole new dimension of flavor to many types of dishes. Try adding in soups, sauces, dressing, risotto, thin it with a little water and toss your veggies in it. And it’s really good for you too. If you don’t have any, just add a little more salt (but next time, go get some miso). These fries reminded me of animal fries, fries on the bottom covered by cheese and sauce. Except, animal fries leave you with a deep feeling of guilt and remorse in your gut- literally. These fries are nearly guilt free- you can actually feel good about eating them, and the more dressing you sop up the better.
Scrub (or peel) your potatoes and slice them into your preferred fry size slices. Cover in water and let them soak for about an hour. If you have an olive oil mister, which I highly recommend and you can order here, then spread the fries on a baking sheet lined with parchment paper and give them a good spray. If you don’t have one then drizzle with olive oil and toss them around to lightly coat before spreading them on the pan. Bake for 20 minutes, flip then bake for another 20 minutes, or longer, until they are golden and crispy. Dump on loads of the sauce and a handful of sprouts or micro greens and go to town (occasionally eating a spoonful of green deliciousness in between fries).
Animal Fries- Green Goddess Style
adapted from With Food and Love
For the fries
- 4 russet potatoes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2-3 TBS olive oil (less if you are using a olive oil mister)
- Wash or peel your potatoes, dry, and cut into fry slices- about 1/4 inch thick or more depending on your preference.
- Coat evenly with olive oil (tossing or spraying with a mister)
- Toss the slices with the onion powder, garlic powder, and salt and spread onto an oiled baking sheet.
- Bake 40-50 minutes depending on thickness, flip halfway through
For the Green Goddess Dressing
- 1/4 c chives
- 1/4 c parsley
- 1/4 c scallion (green onion)
- 1/4 c watercress
- 1/4 c tahini
- 1 TBS Miso paste
- 1/2 tsp black pepper
- 2 TBS Lemon juice
- 2 cloves of garlic
- 1/2 jalapeno, seeds removed
- 1/2 c almond milk
- Place all ingredients in the blender, cover, and blend until smooth.
Top fries with dressing and garnish with sprouts. Makes appetizer or side portions for 4