PP Oil Free Fries
Chef: Jennifer Sinyerd, Whole Plant-Based Foodie
Makes: 4 servings
Prep Time: 20 min (including soak time)
Cook Time: 48-58 min
Total Time: 1 hr 8-1 hr 18 min
INGREDIENTS
4 Russet Potatoes
3 T nutritional yeast
1 t salt
1 t pepper
1 t turmeric
1 T Rosemary
1 T Smoked Paprika
¼ c whole wheat breadcrumbs
DIRECTIONS
Preheat oven to 425 F
Cut your potatoes into the desired shape. We make chunks for brunch potatoes and steak-cut for suppers. We prefer skins on, but you can peel the potatoes if you like.
In a microwave-safe bowl rinse the potatoes and allow to soak for about 10 min.
While the potatoes are soaking prep the coating mix. In a small jar combine all the coating ingredients. I store the excess in a recycled spice shaker to use next time.
Once the potatoes have soaked drain the water off. Put them in a microwave for 4 min. Remove and flip them around. Microwave another 4 min.
Remove them from the microwave and sprinkle them with the coating mix.
Place on parchment paper or silicone mat lined baking sheets. Lay them in a single layer not touching if possible.
Bake for 40-50 min
Living as a Whole Plant Foodie has not only been the best thing Jennifer Sinyerd has done for health, but it also ignited her creativity in the kitchen. Check out her marvelous recipes and insights on her website: Whole Plant Foodie. You can also find her on Facebook, Pinterest, Instagram, and Twitter. Check out her cookbook for 5 Ingredient yummy recipes!
