19
Feb

Seasoned Fries

If you came to any of the stops while I was on tour, then you had the opportunity to taste the amazing seasoned sweet potato fries that the caterers made from my recipe in Eat What You Love. Each stop had a unique spin in the way they tasted, but all of them were great! It was kind of fun getting to each stop and seeing how they would vary. The one constant though – they were all served with The New Primal, my presenting sponsor of the tour, paleo, and sugar-free bbq sauce.

I was a huge fan of frozen seasoned french fries until I looked at the back of the bag one day and saw the ingredients. So many of the fries from these popular brands are coated in flour or cornstarch with seasonings that have surprising, unnecessary ingredients that can seriously affect my health. Naturally, I decided to create my own that would be just as good without the negative side effects!

In this recipe, I took inspiration from the seasoned fries at Red Robin, one of my favorite restaurants growing up. The seasoning has the most amazing mixture of zest and spice and really mimics those heavenly bottomless fries they serve. While the fried version comes out more crispy and reminiscent of twice-fried restaurant fries, I’ve also included a baked version below.

Here’s some really great news- The New Primal has released a bottled bbq sauce that pairs perfectly with these fries. Their bbq sauce is not only delicious, but it has amazing ingredients that I have confidence in and trust. I’ve been asked to try pretty much every paleo-friendly bbq sauce on the market, and this is the first one that made me question whether continuing to make my own homemade was worth it or not! It’s completely free of sugar and it’s infused with gut-healing bone broth. I am very excited that with The New Primal I can always have a great BBQ sauce on hand, especially when I don’t have time to whip up a batch. Read on for a special 30% off offer from them!

The New Primal is a brand that I love for so many reasons. One is that I trust their ingredients, and two is that I respect their purpose. They are running a campaign right now that is about enjoying meals with community and intentionality. It’s called Return To The Table, and I absolutely love the concept. Let’s try to have 100 Meaningful Meals shared and around a table in 2019. If you’re interested in learning more, you can read all about it here.

They are so appreciative of the support and love they saw from you guys during my tour and on social media, so as a thank you – they're offering you 30% off when you shop their products! My kids are obsessed with their kid-friendly line Snack Mates (we honestly go through a pack a week) so I'll be stocking up on the Classic Beef and Turkey Snack Mates, the Beef Thins and Lightly Peppered Turkey Sticks for Ryan and me. And lots and lots of bottles of Classic BBQ sauce.

I partnered with The New Primal for this post. I was compensated for my time in developing the recipe. My opinions are always my own and I only partner with brands I personally use, trust, and want to share with you.

Seasoned Fries



AUTHOR:

SERVES: 4-6

Ingredients:

  • 3 medium sweet potatoes, about 2 pounds (preferably Hannah or other white flesh variety like Japanese), cut into fries
  • 4 cups duck fat or avocado oil
  • 1 1/2 teaspoon seasoning salt
  • The New Primal BBQ Sauce, for serving

 

Seasoning Salt

  • 2 teaspoons sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground sage
  • 1/8 teaspoon dried oregano

Instructions:

  1. Wash the potatoes well, then cut each one lengthwise into 1⁄2-inch-thick slices. Cut each slice lengthwise again into 1⁄4-inch sticks. Place the potatoes in a large bowl and add enough water to cover, soaking them for at least 30 minutes or up to 24 hours. (Soaking the potatoes helps remove excess starch and keeps them from turning brown before you cook them.)
  2. To make the seasoned salt, meanwhile, combine all of the ingredients in a bowl and stir well to combine. (Store any leftover seasoned salt in an airtight jar for 6 months.)
  3. Drain the potatoes and pat dry with paper towels. Heat the oil in a deep-fryer or a large saucepan over medium-high heat to 300°F. Add two handfuls of potatoes to the hot oil, making sure they are submerged and that there’s at least 1 inch of oil above them. Parcook the potatoes until light brown, 3 to 5 minutes. Using a mesh skimmer or slotted spoon, remove the potatoes from the oil, gently shaking off any excess oil, and let them drain on a wire rack. Repeat until all of the potatoes are par-cooked.
  4. Increase the heat on the fryer or the stove slightly until the temperature of the oil reaches 350°F. Fry the potatoes again, two handfuls at a time, until golden brown, about 3 minutes. Using a mesh skimmer or slotted spoon, remove the potatoes from the oil, gently shaking off any excess oil, and place them back on the rack to drain. Repeat until all of the potatoes are fried.
  5. Place the fries in a bowl and toss with seasoned salt to taste before serving warm.
  6. Store the fries in an airtight container in the fridge for 3 days. To reheat, place the fries on a baking sheet under the broiler for 2 to 3 minutes, until heated through.

 

Variation:

  1. To bake the fries, preheat the oven to 450°F with a rack placed about 3 inches from the broiler. In a large bowl, toss together the cut potatoes and 1⁄3 cup melted duck fat or avocado oil until well coated. Place the fries in a single layer on two rimmed baking sheets; don’t let any fries overlap. Bake one baking sheet at a time, uncovered, for 8 to 10 minutes, then flip the fries and bake for 8 to 10 minutes more, until tender and golden. Repeat with the second batch. Once all of the fries are baked, combine them on a single baking sheet.
  2. Sprinkle the top with seasoned salt to taste and toss to coat.
  3. Set the oven to broil. Broil the fries for 2 minutes, toss, and broil for 2 minutes more, until the fries are lightly browned and crispy.
  4. Serve immediately.


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