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MAKING SOMETHING OUT OF NOTHING: FRENCH FRIES EDITION
French fries are one of the best creations on the planet. I mean potatoes are one of the most versatile ingredients going and I would consider them in my top 5 ingredients. French fries are often eaten on their own as a side dish but I thought it might be fun to show you a variety of ways I have used the spectacular spuds in not so traditional ways.
I have a fabulous recipe for baked fries which I will share down below. Frying just isn’t something I get on board with for a variety of reasons. Aside from the health concerns, the clean-up and the waste that deep frying generates seems to be more hassle than it’s worth. What does one do with several cups of oil? Do you store it for later use when you might not deep fry again for weeks? And how do you dispose of it once you’re finally done with it? I think I may be one of the only food bloggers alive who doesn’t own an air-fryer so if you do and are thinking baked!? I ask that you give my recipe a shot. I promise, you won’t be disappointed.
For my first bowl I was thinking of how to use up the random ingredients in my fridge and noticed I had 1 lonely russet potato that needed to be used. French Fries in a Buddha bowl? Why the heck not!
IN THE BOWL
- Raw Spinach
- Miso glazed mushrooms
- Homemade pickled red cabbage
- Cherry tomatoes
- Left over roasted tofu
- Tahini Sriracha sauce (recipe below)
- Avocado
The tacos pictured were TRULY amaking something out of nothing. I hadn’t grocery shopped and the pickings were slim but these tacos were such a hit. French fries in tacos? Again, the answer is YES. I was riffing off a gyros idea so why not do the same but with tacos? The tacos had quite the eclectic combination of foods but when you’re making something outta nothing you toss rules aside and get creative.
IN THE TACOS
- Homemade white bean hummus
- Homemade mango and tomato pico di gallo
- French Fries
- Avocado
- Pea-shoots
For the final bowl I got creative with marinated tempeh and yes, baked fries. The tahini sauce shows up again because it is beyond delicious and just so easy to prepare. I found an incredible local feta that has ruined me for any other feta cheeses (you will have to visit me here in Toronto to try it). This bowl had a real GREEK salad kinda feel and now I wish I would’ve added olives.
IN THE BOWL
- Spinach
- Chopped super ripe heirloom
- Vegan feta
- chopped cucumber
- Marinated tempeh
- Sliced radish
- French Fries
- Tahini sriracha sauce
BAKED FRIES AND TAHINI SRIRACHA SAUCE
- 1 russet potato sliced in long sticks. Soaked in cold water for 1-4 hours.
- Preheat oven to 375 degF.
- Drain and patdrythe fries.
- Drizzle with 2 Tbsp olive oil and season with sea salt, cracked pepper and desired seasoning (I love adding everything but the bagel seasoning spice!).
- Space on baking tray spacing so they don’t touch.
- Bake for 20 minutes, flip, increase heat to 400 degF and bake again for 10-15 more minutes.
TAHINI SRIRACHA SAUCE
- ¼ cup runny tahini
- 1 garlic clove finely minced
- 1-2 tbsp lemon juice
- 2 tsp maple syrup
- 1 tbsp sriracha
- Water to thin
Combine everything but water into a bowl and stir to combine. Start with ¼ cup warm water and stir. Keep adding water 1 tbsp at a time until you reach your desired consistency. Store in fridge in a small jar fitted with a lid.