Food has played an important role in my skin health, but not in the usual way people talk about. Eating well and staying hydrated matters, of course, but if you have food allergies, even the healthiest choices can cause issues if your body reacts to them.
Surprisingly, potatoes — often the overlooked white-fleshed members of the tuber family — agree with me the best. Red, russet, Yukon and others are all welcome on my plate.
This recipe started from a craving for fries and a curiosity: could I bake crispy fries without oil? I first saw the idea on Instagram and decided to give it a try. I had assumed oil was essential for crispness, but that turned out not to be true.
I’ve experimented with many methods—parboiling, soaking the cut potatoes in cold water, and more—but this simple approach is my favorite. I often make a single serving by cutting one russet or two to three red potatoes and pairing the fries with a quick, healthier ketchup.
My girls love these fries too; after watching me make them often, they started requesting their own servings.
Recipe tips
Customize the seasoning to your taste. I usually use sea salt, black pepper, and garlic powder. When I flip the fries halfway through baking, I like to add a tablespoon of fresh rosemary for extra flavor.
Mix the ketchup ingredients early in the baking process so the flavors can meld while the fries cook.
For the ketchup base I prefer tomato puree—Pomi strained tomatoes work well—but any thick tomato puree (thicker than tomato sauce) will do.
Single Serve Ketchup and Fries
10
40
50
Servings:
1 serving
Ingredients
FRIES
- 1 russet potato
- oil spray
- salt and pepper
KETCHUP
- ¼ cup tomato puree (I like the Pomi brand)
- 1 Tablespoon apple cider vinegar
- 1 teaspoon molasses
- dash sea salt
- dash cloves
Instructions
FRIES
-
Preheat the oven to 425°F (220°C).
-
Rinse, dry, and cut the potato into wedges.
-
Line a baking sheet with parchment paper.
-
Lightly spray the parchment with oil to keep the potatoes from sticking.
-
Arrange the wedges on the prepared sheet and season with salt, pepper, and any spices you prefer.
-
Spread the wedges out so they aren’t crowded.
-
Bake for 20 minutes.
-
Flip the fries and bake another 15–20 minutes until golden and crisp.
-
Remove from the oven and serve with ketchup.
KETCHUP
-
Combine all ketchup ingredients, taste and adjust seasoning, then refrigerate while the fries bake to let the flavors meld.
Notes
WW SmartPoints: 5
Nutrition
Carbohydrates: 37.4g
Protein: 5.1g
Fat: 0.2g
Sugar: 9g
If you try this recipe, please leave a star rating and a comment below to share how you liked it.