Dirty Fries & Fry Sauce

 

For the most part I try to keep my carb consumption down to the minimum. As a Diabetic I know that is what is best for me. This isn't easy considering the fact that I have spent most of my life as a die hard carboholic!  But it is what it is. 

   

We do need some carbs as they are what gives us energy, but I am much more picky now at how I get them and how many I eat, and what kinds of carbs I choose to eat.  If you switch from white to whole wheat that is a change for the better. When in doubt up the fibre, which helps you to process any sugars better.

 

The potato is my favourite vegetable however, and every so often I just need to feed that craving I have for a potato.  When I do I use new potatoes, as they are lower GI than old potatoes.  I bake rather than fry . . . .  and I keep the skins on them for added fibre.

 

These easy oven chips have seeds added to them with also increases the fibre and makes them a bit more diabetic friendly.

 

I like to cut my potatoes about the size of my index finger.  Todd likes them more chunkier, but I like them thinner.  I'm the cook, so in this case I win. 

 

As this is a rare treat for me, I am having them MY way!  And who can blame me!

 

I wash them really well, leave the skins on and chip them into finger sized chips and then I toss them together in a bowl with an assortment of goodies! 

 

A bit of olive oil . . .  dehydrated onion and garlic flakes . . .  white and black sesame seeds, poppy seeds, some flaked sea salt, ground black pepper and paprika. You can use hot or sweet paprika. Its up to you.

  

Once you have them all tossed together, just spread them out onto a paper lined baking sheet and bake for about 25 to 30 minutes until they are crisp and golden brown. You can give them a stir once or twice for good measure. 

 

While they are baking I make some fry sauce to dip them in.  Fry Sauce was something I got turned on to when I visited Utah a few years back.  They love their Fry Sauce out there!  And I am all for it myself. It tastes so much better than plain old ketchup. In France they like to eat their fries with mayonnaise.  Fry Sauce is like a combination of the two things.

 

I buy no salt, no sugar ketchup these days.  At first I didn't like it, but once I got used to it I have come to love it and find the regular stuff too sweet and too salty.  You can use regular ketchup if that is what you are used to.  I also make my own mayonnaise these days, but again, use whatever you like. Hellman's is good. Just sayin'

  

I get a little British and add some vinegar.  Not Malt Vinegar however . . . Apple Cider vinegar, because its good for you, and a touch of black pepper for some heat and some paprika also . . .

 

Just whisk it all together and let it sit until your fries are ready . . .

  

This is a heavenly combination and a real treat for this old gal!   I don't even need anything else on my plate!  I could be happy with just this, which makes them great for game nights!  Football season is here after all!

Yield: 4

Author: Marie Rayner

Dirty Fries & Fry Sauce

How can something so simple taste so good.  These are fabulously easy and fabulously tasty!

ingredients:

For the sauce:

• 110g good quality mayonnaise (1/2 cup)
• 3 TBS Ketchup
• pinch salt
• 1 tsp apple cider vinegar
• 1/8 tsp black pepper
• pinch paprika

For the fries:

• 2 pounds potatoes, washed, dried, unpeeled
• 2 TBS light olive oil
• 1/2 tsp garlic flakes
• 1 tsp onion flakes
• 1 1/2 tsp black sesame seeds
• 1 1/2 TBS regular sesame seeds
• 1 tsp poppy seeds
• 1/2 tsp flaked sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp paprika

instructions:

How to cook Dirty Fries & Fry Sauce

1. Pre-heat the oven to 200*C/400*F/ gas mark 6.  Line a large baking tray with baking paper.  Set aside.
2. Cut the potatoes into chips about the size of your index finger. No need to peel, unless you want to. We like the add fibre and flavour that the skins add.  Put your chipped potatoes into a bowl and then add the oil, and remaining  seeds and seasonings.  Toss together well and then scatter across the baking tray evenly.
3. Roast in the heated oven, giving them a stir every now and then, until golden brown and crispy edged. This will take between 25 and 30 minutes.
4. While the chips are cooking whisk together all of the ingredients for the fry sauce to combine well, and give the flavours some time to meld.
5. Serve the hot chips along with the sauce for dipping! Delicious!

Created using The Recipes Generator

 

I really hope you will give them a go.  Its nice to enjoy a little bit of something like this every now and then.  A treat like this once in a while keeps me happy.

Up tomorrow: Curry Coconut King Prawns