Thursday, July 12, 2012

Recipe: National French Fry Day - July 13th

Did you know that this Friday, July 13th is National French Fries Day? Just because you are on a diet or watching your figure, doesn’t mean that you can’t celebrate the right way! I wanted to share a healthy yet flavorful twist on America’s favorite side from nutritionist Amy Sherman, because no-matter how you slice it, folks love their fries! She recommends making these in the ActiFry for the healthiest version possible.

Thanks to the special ingredient, paprika, Amy Sherman’s Paprika 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

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 ²⁄3 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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