Simple, quick, and easy!
Yummmm. These babies are better than anything you could find at McDonalds or in a frozen bag of Ore-Ida. I’ll admit, since going gluten free there have been many days when I crave fast food fries. But after making my own and seeing how easy and tasty they are, I’m definitely satisfied.
There are so many variations you can make here, but the best part is, you can make them just how you like them – how well done, how much salt, what seasonings, shape, etc. And it’s really very quick and easy and you could have them sitting in your lap 25 minutes after craving them. If you want to make things really easy, buy the bags of small potatoes. You can even get multi-colored ones for a really fun plate!
GF, DF, SF, Vegan,
- 2 Potatoes (or several mini-potatoes)
- 3 Tblsp Extra Virgin Olive Oil
- 1 Tblsp Salt
- 1 tsp Garlic Powder
- Several sprigs of Rosemary (fresh is preferred)
- Preheat oven to 400*
- Chop potatoes lengthways until they are as thin as you desire. You can do wedges or cut them thinner for more traditional fries. Another option is to get a bag of small potatoes and chop the ends off, and up into little rounds. I’ve been doing this lately because you can do small servings and they’re easier to chop.
- In a bowl or gallon ziplock bag mix potatoes and oil. Add other ingredients and mix thoroughly.
- Spread evenly on a cookie sheet so there is no overlap. A baking sheet with edges is best so the oil does not drip off the sides. If you have parchment paper, lay some down before the potatoes to help keep from burning. Try not to get excess oil on pan, also to prevent burning.
- Lay the sprigs of rosemary on top (no need to chop it up), or sprinkle some throughout from a jar
- Cook for 18-20 minutes, flipping over and mixing around on tray (edge to middle) one or two times, or every 5-10 minutes.
If you’re sugar free, there really is no ketchup needed for these because the rosemary provides such great flavor! This is also a great POTS snack, as I load them up with tons of salt 🙂
For gastroparesis, taking the skin off is always better (less fiber).
Note: I’ve noticed that this recipe really depends on the oven. At my last house I baked these at 435*, but in my current apartment I’m doing around 400*, so adjust accordingly.