Oven Baked Fries

Delicious AND Nutritious

It’s not often that the words “fries” and “nutritious” are used in the same sentence, but in this case, they are! These fries are baked, not fried (should I call them French Bakes?), and only have one tablespoon of olive oil used, so they aren’t dripping unhealthy grease everywhere. I have said before (here and here) that potatoes aren’t the villains they’re made out to be. No, in fact, they are the hero’s (the hero being vegetables, of course) side kick, a little quiet and plain, but with the right amount of healthy attention, flourishes and compliments the hero quite nicely!

Okay, weird super hero analogies aside, potatoes actually are good for you! They contain plenty of fiber and protein, and sweet potatoes have lots of vitamins A and C in them, which you can read about here. And, I mean, who wouldn’t want to eat a hot, salty, crispy-on-the-outside, soft-on-the-inside french fry?! Dunk it in some homemade or store bought ranch or ketchup and you’ve got the perfect side dish or snack. Let me just wipe the drool off my keyboard and get to the recipe now…

Oven Baked Fries

Serves about 5, but could easily be doubled.

Ingredients:

• Two large potatoes, russet or sweet, or a combo, cut into fry shaped strips (quick tutorial on my Instagram)
• 1 tbsp of olive oil or avocado oil
• 1 tsp of salt
• 1 tsp of dried parsley
• 1 tsp of nutritional yeast
• 1/2 tsp of garlic powder
• 1/4 tsp of black pepper
• 1/4 tsp of paprika

Directions:

• Preheat oven to 425 F
• Prepare a large, rimmed baking sheet with parchment paper
• Place sliced potatoes on prepared baking sheet
• Drizzle with oil of choice
• Evenly sprinkle seasonings
• Using your hands, mix potato slices so they are all evenly coated with oil and seasonings
• Arrange the potatoes in an even layer, so that each slice is on the tray
• Bake in preheated oven for 20-25 minutes
• Remove from oven and flip each fry
• Return to oven and bake for another 15-25 minutes, depending on your desired crispy-ness
• Eat hot with sauces
• Leftovers will keep covered in fridge for 5-7 days, I suggest reheating in the oven or in a hot skillet

For other potato sides, be sure to check out my Creamy Whole30 Mashed Potatoes, Mustard Potato Salad, or Roasted Potatoes, and for main dish potato recipes, I have Taco Stuffed Potatoes with Avocado Chipotle Ranch or Slow Cooker Potato and Kale Soup; all of which I’m sure you will love! After all, who doesn’t love a super hero sidekick?!

I hope your family, kiddos included, love these fries as much as mine does, and that they can become a weeknight staple for you. Fries that don’t leave you feeling greasy and regretful – woo! Go on, dunk away…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Taco Stuffed Potatoes with Avocado Chipotle Ranch

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me! 

Taco ‘Bout a Rough Day

Do you ever have one of those days? One of those days filled with toddler tantrums and tears, time outs, a power outage during potty time, resulting in toddler pooping on the floor, then everyone just eats PB&Js on old bread for lunch, and you sweat (because of no power) and cry while rocking the little one to sleep, wondering if you can start the day over? Yeah…me neither, and those are absolutely not examples from my actual day today…

Just kidding. This has been my day today, combined with the stress of our upcoming move and transition out of the military, plus the mom guilt over not being gentler with Zemirah during these stressful times. Whew!

Praise the Lord we are all healthy and safe, but on these kinds of days, you just need a quick dinner to throw together. Giant stuffed potatoes are such an easy, filling, and cheap dinner that everyone loves, and these Taco Stuffed Potatoes have just the right amount of spice combined with all the comfort of a baked potato. Top them with Avocado Chipotle Ranch for extra creaminess with a kick! I love making homemade sauces when I can, but if you would like to buy some you can purchase some of my favorite Avocado Ranch here; which always comes in handy on those pinch of crazy days!

No matter what kind of day you’re having, these stuffed potatoes will put a smile on your face and warmth in your belly; I hope your family enjoys!

Taco Stuffed Potatoes with Avocado Chipotle Ranch

Serves 6.

Ingredients:

For the Avocado Chipotle Ranch:

• A fresh batch of my Dairy free Garlic Herb Ranch
• 2 tbsp cilantro
• 1/4 of a ripe avocado
• 1 tsp chipotle seasoning
• Juice of half a lime

For the Taco Stuffed Potatoes:

• One potato per person eating (I used sweet for me and russet for my husband)
• 1 lb ground turkey or beef
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp oregano
• Cayenne to taste
• Optional toppings:
  • salted pepitas
  • pickled jalapenos
  • chopped cilatro
  • chopped scallions
  • avocado

Directions:

For the Avocado Chipotle Ranch:

• Combine all ingredients in blender or food processor
• Blend until smooth
• Keep leftovers, covered, in fridge for a week

For the Taco Stuffed Potatoes:

• Preheat oven to 425 F
• Poke holes all over potatoes (make sure you gave them a good scrubbing!) with a fork or knife
• Place directly on rack
• Cook for 45 minutes to an hour, until soft and skin is easily pierced with a fork
• With 20 minutes left on the potatoes, start your taco meat
• Heat oil in a large skillet on medium heat
• Cook onion and garlic for a few minutes, until onions are translucent
• Add ground meat, stirring to break up meat (or use one of these)
• Add seasonings, stirring to combine
• When meat is cooked through, drain fat if using beef
• Add tomato paste, stirring to combine
• Let mixture simmer for 10 minutes
• Cut open potatoes and fill with taco meat
• Don’t forget a drizzle of Avocado Chipotle Ranch and extra toppings!
• Store leftover meat, covered, in fridge for a week

Be sure to check out my Slow Cooker Potato and Kale Soup, One Pan Chicken and Shrimp Fajitas, Sheet Pan Salmon, and Roasted Chicken with Carrots for other quick and healthy dinner ideas! Everyone has those crazy days, you are not alone. Don’t forget to count your blessings…and enjoy your pinch of crazy!