Crispy Oven-Baked Potato Fries & Vegan “Honey” Mustard

This recipe is another one of my favorites! My dad taught me how to make potato fries a while back, so each time I throw these into the oven, it reminds me of being home, surrounded by family.

These fries are definitely a comfort food, but by limiting the amount of olive oil added to the potatoes and baking them in the oven instead of a deep-fryer, we save ourselves more than half the calories of traditional fast food french fries.  Coming out at just 245 calories, these fries make a perfect side dish to a veggie kabob or sloppy joe!

Ingredients:

• 1 potato
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp black ground pepper
• ½ tsp paprika
• pinch of pink himilayan salt
• dash of cayenne pepper

Begin by preheating the oven to 425^o F.

Next, chop the potato into long strips about ½” thick.

Now, here is my fool-proof method for coating these fries in delicious seasoning… place the potato strips in a gallon ziploc baggie and add in the olive oil, along with your seasoning. 

Seal up the ziploc with as much air as you can keep inside the bag, and are you ready for this…. SHAKE IT, veggie lovers! Shake that baggie until your heart is content : )

After shaking the bag, or possibly using the bag as your tambourine while dancing around the kitchen to a Casey Hubble song (like me), your fries might look something like this after opening the bag… perfect!

Throw those fries onto a lightly greased (I used coconut oil) baking sheet.

Try to spread them out so each strip is laying flat on the baking sheet. And place in the oven for about 15 minutes (pulling out of the oven and turning the fries about halfway through), or until lightly brown and crispy on the outside, tender on the inside.

Serve with some vegan “honey” mustard, and enjoy!

Vegan “Honey” Mustard

• ¼ cup vegenaise
• ¼ cup mustard
• 1 tbsp maple syrup
• 1 tbsp agave nectar
• 1 tsp black ground pepper