Fries

Healthy Herbed Bistro Fries 

Who isn’t guilty of indulging in a few baked fries every now and then? Not only are these delicious healthy herbed bistro fries easy to make, but they are baked to save you from the extra calories!

Sprinkle some of your favourite chopped herbs over the top for a delicious seasoning that the entire family won’t be able to resist.

RELATED: Healthy Baked Asparagus Fries Recipe

Ingredients

2 pounds red potatoes (cut into small wedges)

1/2 cup chopped fresh rosemary

1/2 cup chopped fresh thyme

Salt for seasoning

Olive oil to drizzle over the chips

Method

  1. Place the chopped potato wedges into a large bowl of ice water, this will make it easier to remove all the starch and allow the potatoes to have a crispy texture.
  2. Scoop them out with a ladle, then transfer them directly over to a tray lined with baking paper.
  3. Season with olive oil, rosemary, and thyme before baking in the oven for 20-25 minutes or until golden brown. Season with salt for a tasty treat.

Image and Recipe (modified) from The Good Stuff Cookbook

November 4, 2014

Healthy Baked Asparagus Fries

Do you want something crunchy and filling without packing on the extra calories? Create this healthy alternative to traditional fries which are crispy, healthy and delicious! Pop these straight into the oven for a guilt-free meal which is perfect for picky eaters, and even children.

RELATED: Check out the 5 Healthy Comfort Foods here

Ingredients

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 pound asparagus (trimmed)

1/2 cup all-purpose flour

2 large eggs (beaten)

Method

  1. Preheat the oven to 425ºF or 200ºC, and apply a baking sheet on tray or even coat with Canola oil.
  2. Combine the breadcrumbs and Parmesan into a large bowl, then set aside.
  3. Work in small batches to cover the asparagus in flour, then eggs, and finally into the Parmesan cheese and breadcrumbs.
  4. Place the asparagus in a single layer on the baking sheet, then bake for 10-15 minutes or until golden brown.

Image and Recipe via Damn Delicious

October 7, 2014