Oven Fries

Even after almost 2 years of eating gluten-free, I’m still learning about places it can be that trip me up. Recently on Ashley’s blog I read that most restaurant fries aren’t gluten-free. Puzzled, I looked it up online and sure enough found a host of explanations why most restaurant french fries aren’t gluten-free, basically summed up by this:

• Some restaurants preserve the fries in between cutting and cooking by adding a coating including flour to soak up moisture and keep them from sticking together.
• If fries are fried in the same oil as battered foods like chicken nuggets, the oil can contaminate the fries with gluten.

Luckily in the few instances I can think of that I’ve eaten french fries I don’t remember feeling sick afterwards. But I don’t need to be told twice to avoid something potentially harmful, especially when they’re so easy to make at home.

This recipe is very simple, with just what I would call the bare-bone ingredients. You can make more flavorful fries by switching up the seasoning. The vinegar in the recipe helps to give the fries a more authentic flavor without overpowering the seasoning. Definitely don’t leave it out, and don’t worry about the fries having a strong salt and vinegar taste because they most certainly don’t.

Oven Fries

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 2 servings):

• 2 medium-sized russet potatoes
• 2 Tablespoons oil
• Splash(about 1/2 Tablespoon) vinegar
• 1/2 teaspoon salt plus more for finishing
• 1/4 teaspoon black pepper

Method:

1. Preheat your oven to 375 degrees.
2. With a sharp knife, cut the potatoes horizontally and then lengthwise into long, thin fry shapes.
3. Toss the fries with the oil, vinegar, salt, and pepper until completely coated.
4. Line the fries out on a baking tray in a single layer. Bake for 50 minutes or until the ends are crisp, flipping occasionally to cook on all sides. Sprinkle with extra salt and serve immediately.

Serve with ketchup, obviously. I like Trader Joe’s ketchup because it’s more tart than most others but since I don’t live near one I use Whole Foods brand organic ketchup. Did you know organic ketchup has up to 8 times the lycopene of non-organic brands? Add that to the list of useless facts you’ll never need.