Happy National French Fry Day! Are you going to be celebrating? Of course you are! Why not try Paprika Fries? They’re a healthy and flavorful twist on America’s favorite side that foodie Amy Sherman tested, because we all know that Americans love their fries! Why are these fries so different? The secret is PAPRIKA. This feisty spice makes the fries taste a little like bacon, but without all of the calories and fat. “Amy recommends serving them as a tasty dinner side dish or even for breakfast alongside scrambled eggs. For an even more Spanish style treat, serve them with aioli. Great for tapas parties!”
Amy Sherman’s Paprika Fries: (Recipe compliments of T-Fal)
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serve: 4 people
1 ¾ lbs baking potatoes such as Yukon gold
½ ActiFry spoon paprika (or ½ a tablespoon)
2 ActiFry spoons vegetable oil (or 2 tablespoons)
½ tsp salt (approx.)
1. Peel the potatoes and cut into fries of equal thickness, no more than ²â„3 inch in square thickness recommended. Rinse fries thoroughly in water; drain well. Use a clean kitchen towel to thoroughly dry the fries.
2. Place the fries in a bowl. Toss gently with the paprika and half of the oil to evenly coat the fries.
3. Transfer the fries to the ActiFry pan; drizzle evenly with the remaining oil. Cook for 30 to 40 minutes or until the fries are golden and cooked through, (the cooking time will vary depending on the thickness of the fries and the variety of potato used). Season fries with salt (adjust to taste).
4. Variation: Toss the potatoes with any of your favorite seasoning blends such as Montreal steak spice, Tex Mex seasoning or garlic-herb blend.
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