I get really intense desires.
Generally for peanut butter. Sometimes for a big banana milkshake. Often for a cut of pumpkin pie. But today, I needed special potato fries above all else in the globe… with just a little somethin’ unique: homemade honey mustard dipping sauce.
If you’re wondering the actual combination of the two is like, it’s quite difficult to express. I mean, how do you describe magic when it happens?
Honeymustardoholic: Not really a phrase, but probably will be soon. This stuff is addictive.
With only three ingredients this honey mustard is incredibly easy to throw together. All you need is definitely low-fat mayo, honey, and dijon mustard. Whip the three together in a little bowl, then anticipate to make more. Why? Because you will be putting it on everything.
It’s unusually versatile: Slather it on the slice of loaf of bread and best with turkey, dunk your kids chicken nuggets inside it (feeding on them yourself, obviously), dip some veggies in it (you’re thus healthy!), or simply do like I do and eat it with the spoonful (I love you).
Oh and today you intend to find out about these crispy, LOW-FAT sugary potato fries?
I’ve been making my very own fries for a couple of years now, therefore I’ve attempted several different methods. Listed below are five suggestions that I’d like to pass along to ensure a crispy, delicious baked special potato fry.
Slice them thick. Cutting your fries into large slices about 1/2-3/4 inches thick will make sure a nice nice interior that doesn’t dry up when baking.
Use cornstarch to help keep them crispy. Special potatoes are made of an increased percentage of water compared to regular potatoes which in turn causes them to sometimes obtain soggy when baked. Finish the fries with a small amount of cornstarch prevents this, because the cornstarch will type a crust on the outside from the fry. I acquired the corn starch idea in the Art to do Stuff I’ve also considered using flour, but I’m uncertain it would possess the same impact.
Drizzle them with just a little olive oil. We’re not fry cooking them, so a lot of essential olive oil isn’t necessary. Usually one or two 2 tablespoons is sufficient enough to crisp them up and add taste.
Give them room to breathe. Don’t allow your fries to touch on your cooking sheet. You would like the air to circulate around them so that they will bake and crisp evenly. You can use two baking sheets if you are making a lot of fries; make sure to rotate the sheet halfway through baking time.
Turn them halfway through. We want crispy fries on all edges, not just one.
Hmm… what else would you possibly need to know about these?
Oh yeah, how about how to flavor them?
My favorite method is with a small amount of cinnamon and sea salt, but it’s your decision! If you want your special potato fries spicy, try adding cayenne pepper. Another great choice is certainly cumin and garlic clove powder for a little bit of mexican pizazz. I understand a lot of people who prefer paprika as their seasoning of choice too. It’s fun tinkering with different flavors.
I love to make a huge batch of the because I never experience guilty about eating them. They’re low in excess fat, and just therefore happen to be packed with vitamins and minerals! Technically nice potatoes are one of the healthiest vegetables you can eat; they’re full of vitamin A, C, and E, plus dietary fiber, potassium and beta carotene. They’re also a complex carbohydrate which means that they take much longer for your body to break down, keeping you fuller, much longer. Read more about nice potatoes and their vitamins and minerals here
The daily health information session is now over. Let’s make contact with drooling.
Crispy, golden orange, salty-sweet, incredible, plus one million other mouth watering adjectives.
My goodness I really like these fries… and I think you should make them.
But not dare forget that dipping sauce!
Baked Special Potato Fries with Homemade Honey Mustard Dipping Sauce
1-2 tablespoons of corn starch
1-2 tablespoons of essential olive oil
1/2 tablespoon sea salt
For the honey mustard dipping sauce
1/4 cup low-fat mayo (can also use fat-free or essential olive oil based)
1/4 cup dijon mustard (whole grain dijon is good too)
2 tablespoons honey
Preheat oven to 425 degrees F and line a cooking sheet (or two) with parchment paper or spray with cooking squirt.
Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry forms and place into a large bowl.
Sprinkle 1-2 tablespoons of cornstarch over the uncooked fries and make use of the hands to gently toss sweet potatoes and corn starch together to lightly coating the nice potatoes. Drizzle 1 tablespoon of olive oil over the fries and toss with your hands, adding even more if you feel the fries aren’t LIGHTLY coated. Sprinkle whatever spices you would like onto the fries (I use sea salt and cinnamon) and lightly toss again.
Spread special potatoes evenly on your own baking sheet(s), making sure that they aren’t touching each other. Bake for 15 minutes, then turn fries using a spatula, and bake for 10-15 moments more or before fries are fantastic brown and crispy. Do not overbake or they’ll burn. A little caramelization in the edges from the fries is good, but we don’t need black fries.
To help make the homemade honey mustard combine mayo and dijon mustard in a little bowl and mix until well combined and creamy. Slowly add in the honey and stir again until mixed. Retain in refrigerator until you will be ready to serve.
Preheating your cooking sheet may also result in a crisper fry, but sometimes my fries cook quicker so you need to be alert to the timing.
I do not advocate using aluminum foil, as every time I do my fries turn out soggy.
If you are making a smaller batch of fries, or if you lower them thinner, I recommend flipping them after 10 minutes and only baking for a total of 20 a few minutes.
I get really intense desires.