Junk food – enemy #1

Posted by admin | Just Food Articles - writers invited,Recipes,Vegetarian | Sunday 14 May 2006 5:06 am

Goodbye, war on smoking. Hello, war on fat. Or “Is there such a thing as Healthy french fries?”

Just came across an interesting read, updates on the war on junk food, aptly named “Goodbye, war on smoking. Hello, war on fat.” highlighting how we love to do things in extremes. Once more it mentions that enemy number one – trans-fats from the earlier article I posted. Once more it makes relevant the question, “Healthy Snacks, is that an oxymoron?” or the very crucial, Is there such a thing as Healthy french fries? I googled that one and here’s what came up, give or take a few experimental changes of my own. Is it as good as the real thing? It was pretty close. If the best thing you like about your fries is that they’re oooooozing grease, give it a miss, but otherwise, works for me. And believe me, I love french fries.

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HEALTHY FRENCH FRIES Serves 4
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INGREDIENTS
4 potatoes
3+ tbsp Salt
3/4 tsp Pepper
1 tsp garlic powder
1 1/2 tbsp flour

PREPARATION
Slice up the potatoes into long strips. If you chop off the ends and make the tips squarish, you can get a nice professional look.

Soak them in 3 cups of water and 3 table spoons of salt for 2-3 hours.

Boil for 5 minutes and then throw out the water. Drain thoroughly.

Meanwhile preheat the oven to 250°C/480°F.

Take a flat plate. Roll over with a teaspoon of olive or canola oil, use your hands.

Mix the flour with the garlic powder, half a teaspoon salt and the pepper and roll the potatoes in it, coating all of them lightly.

Put the coated fries onto a butter paper oven an oven dish that has been just barely coated with less than a tablespoon of olive oil. See that they don’t overlap and stick to each other. Pop them in the oven.

After about 10 minutes, turn them all over once. Repeat after another 10 minutes. Soon they should turn lovely golden brown.

Dip in Ketchup and enjoy!

You can also avoid the oven and do this in a non-stick frying pan with just a tablespoon of oil. Cook uncovered, turning over regularly.

Tip :
I read everywhere that “floury potatoes like Russet, spunta or sebago are best”. I don’t know if we get all these different varieties here, or what names they’re calles by, but good old ordinaries did the job fine.


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