Roasted Garlic Fries with Homemade Chipotle Ketchup

I know I say this about every food item, but I really love fries. 

Dave (if you're new here - he's my boyfriend) is always telling me that he never ate fries before dating me and that it's my fault he eats them now. Why's he being so negative? I say he's a lucky man for finding me then! 

I'm kidding. (Not about the lucky part, though). I get his point. Generally speaking french fries aren't so great for you. And by not so great, I mean really bad. Unhealthy oils, the whole frying process, sodium overload - I get it. But I'm not going to stop eating fries, so I decided to find a healthier alternative.

These roasted garlic fries are exactly what the doctor ordered. Crispy, skinny, perfectly seasoned, BAKED "fry" goodness. 

They don't require any soaking (most homemade fries do). Which is fab, because who has an extra hour to wait for fries? Nobody. 

I tossed them with sautéed garlic and fresh parsley to make them extra delicious. I also served mine up with homemade chipotle ketchup, which is pretty tasty if you're into scrumptious, semi-sweet and spicy dipping sauces. Did I mention it only requires a few easy ingredients and a food processor? 

If you like dips (and fries), check out these roasted fries with chipotle mayo. YUM!

Enjoy!

Serving Size: 4-5

Ingredients:

FRIES:

  • 3 russet potatoes, washed and dried

  • 3 tablespoons olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • salt and pepper

  • 3 cloves garlic, minced

  • 1 tablespoon parsly, chopped

CHIPOTLE KETCHUP:

  • 6 ounces tomato paste

  • 1 chipotle pepper in adobo sauce

  • 1 tablespoon water

  • 2 teaspoons agave nectar

  • 1 teaspoon white vinegar (apple cider works too)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon salt

Directions:

FRIES:

  1. Preheat oven to 450 degrees F. Line two large baking sheets with foil. Spray the foil generously with oil. Set aside.

  2. Cut potatoes into skinny fries. Do this by cutting the poatoes in half, then quarters (long way), then wedges and then skinny fries.

  3. Place the fries onto the baking sheets. Drizzle each sheet of fries with a tablespoon of olive oil. Season with garlic powder, onion powder and salt and pepper. Mix the fries up well (I used my hands) to make sure the oil and seasonings are even on the fries. Arrange the fries on the trays in a single layer making sure that they are not touching. This will help them cook evenly.

  4. Bake fries for 25-30 minutes. Until golden and slightly crispy.

  5. While the fries are baking, add a small amount of oil and garlic to a frying pan. Sauté the garlic over medium heat until golden and fragrant, approximately 2-4 minutes. Remove from heat and set aside.

  6. Once the fries are done baking, immediately toss them with the sautéed garlic and parsley. Serve immediately.

CHIPOTLE KETCHUP:

  1. Add all ingredients to your food processor and puree until smooth. Transfer to a small serving dish and serve with fries.

Notes:

  1. These fries don't last after sitting out for awhile (what fries do?). Be sure to serve them up immediately!

sidesCortney SeaverFries, American Cuisine, Vegan, RecipesComment