Crispy Oil-Free Potato Fries with Guacamole
Ingredients
- 2 1/2 - 3 pounds yellow potatoes (or russet potatoes)
- 3 Tbsp nutritional yeast
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 dash cayenne pepper (optional)
Guacamole
- 2 medium ripe avocados
- 2 cloves garlic
- 1/2 cup red onion
- 2 Tbsp lime juice
- 1/4 cup cilantro (optional)
- 1/4 tsp sea salt
Preparation
Preheat oven to 425 degrees F (218 C) and line two or more baking sheets with parchment paper.
Slice potatoes into small wedges about 1/4- to 1/2-inch wide, place in a steamer basket or large colander set over a pot of boiling water, cover and steam for approximately 5 minutes until slightly tender but not cooked.
Transfer to baking sheets and top with nutritional yeast, chili powder, garlic powder, sea salt, cayenne pepper (optional) and any other desired seasonings, then toss gently to coat.
Arrange in an even layer on baking sheet, trying not to overlap so that fries can get crispy, use two baking sheets if needed.
Bake for 15 minutes, then remove from oven and increase heat to 450 degrees F (232 C), flip to ensure even baking on both sides and bake for an additional 10-15 minutes or until crispy and golden brown.
Prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine, taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness or garlic for bite or zing, and transfer to serving dish.
Serve hot, they are delicious as is but can be elevated by tossing in fresh herbs and garlic (optional) and served with guacamole, best when fresh, store leftovers covered in the refrigerator for up to 4 days and reheat in a 375-degree F (190 C) oven until hot.
