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Russet potato home fries
EASY HOME FRIES
The quick story behind this recipe:
According to Eric, I have a knack for making awesome home fries. In general, home fries are so simple to make, but he complains that his fries never turn out as good as mine do. Personally, I think the key to great fries is the oil: you want to use just enough but not too much. (Who knows, I could be wrong.) Anyway, here is my recipe for delicious fries. We (three) have been eating a lot of these lately!
Easy Home Fries (Russet Potato & Yam)
INGREDIENTS:
2 large potatoes (I like to use a russet and a yam)
2 scant tablespoons olive oil
Your choice of seasonings (I like to use different salt-free blends)
ASSEMBLY:
- Scrub the russets and wash & peel the yam. Cut into ~1/2 inch strips/pieces.
- Toss the cut potatoes in a large bowl with the olive oil.
- Sprinkle seasonings on the potatoes and toss again.
- Spread the strips/pieces on a cooking sheet lined with parchment paper. Take care to space them so the fries don’t touch each other.
- Bake at 425 degrees for about 25 minutes. (Check at 20 minutes).
That’s it! It’s ridiculously easy, right?
Here, we had our fries for dinner with some salsa-seasoned pinto beans that Eric made, some peas, corn and Daiya cheddar style vegan shreds.
Easy Home Fries with a bunch of stuff on top!
Fig Banana Corny Oatcakes
FIG BANANA CORNY OATCAKES
Since I give my baby, Todd, a pancake with his green smoothie each morning, I’m experimenting with different pancake recipes these days. My goal is no added sugar and using different kinds of grains for the flour.
Todd loves sucking on dried black mission figs, however, all but the largest ones in the package do present an obvious choking risk. So– in this recipe, my goal was to add some of that yummy and healthy fig to some pancakes in the form of a blended puree.
I cook my pancakes in a large skillet. The sloped sides make flipping them a challenge. I do need a proper pancake griddle, or a new electric frypan! (Any recommendations?) But, I digress…
These naturally sweet pancakes are thick, moist and fluffy. I like the texture with the added cornmeal. Try making muffins out of the batter, too! If you prefer a thinner pancake, simply increase the non-dairy milk.
Bananas & Soaked Black Mission Figs
INGREDIENTS:
10 dried organic black mission figs
1/2 C water
2 ripe bananas
2 T olive oil
1 C non-dairy milk (*add 1/4 C more if you prefer a thinner pancake)
1 C All-purpose flour
1/2 C oat flour
1/2 C organic fine cornmeal
1 T baking powder
1 t cinnamon
1/4 t salt
Oil for frying (I use coconut)
Pureed banana fig mixture
ASSEMBLY:
- Soak the figs in the water overnight or for several hours (use warm/hot water if you want to shorten the soaking time).
- Blend the figs plus the soaking water, bananas, olive oil and non-dairy milk until smooth.
- Combine the dry ingredients in a bowl.
- Stir the fruit puree into the dry ingredients but don’t over mix.
- Put some oil in a large sauté pan (i.e. pan with straight sides) and heat on medium to medium-high heat. (When I used to have a electric frypan, I set the temperature for 400 degrees for pancakes.)
- Drop spoonfuls of batter in the heated oil. Flip when edges start to set and bubbles appear on top.
- To make mini muffins, bake at 350 degrees for 15-18 minutes. (Or bake full-size muffins for 23 minutes).
Makes…a whole plateful!
Enjoy!
Freeheel Vegan 