Hungry Haley

it's more than food

Herb-Roasted "Fries" {+ quick & easy ketchup!} (Vegan, GF, Paleo)

Appetizer, GF, Grain-Free, Snack, VeganHaley HansenComment

I feel like I can’t make potatoes without singing the minion-potato song. You know, the one where they sing in their adorable, squeaky little voices, “POH-TAY-TOOOOOOHHH, POH-TAY-TOH NAAAHHHHH”. Here, want to watch it?

Please do.

I’m sitting in the San Luis Obispo Airport – the only one in town, with only gate, only one security checkpoint line, only one café, and practically one chair for passengers to wait for their flight. It’s definitely no LAX. #citygirlprobs

This is my first time flying alone, and truth be told, I was really nervous. “What if my flight gets delayed? What if I can’t find the gate? What if my luggage is too heavy? What if I miss my connecting flight? What if I can’t find food?”

All these questions kept my mind busier than it needed to be this week. I was already in the midst of loads of homework – a research paper to write, two presentations to prepare, a group project to start, a video (for journalism) to turn in/figure out why in the world technology seems to fail me at the most vital moments of my academic career, and three other quizzes.

Am I done with those things? HA. No. Nowhere near that.

However, I made it through the week alive and, as I said before, I’m at the airport! And even better news, it’s tiny. So I can’t get lost!

I’m reminiscing (aka avoiding homework) on the good old days when food was bought/cooked for me instead of by me.

Back then, my favorite meals consisted of Tostino’s Pizza Rolls, grilled cheese sandwiches, ramen noodles, Kraft mac and cheese, Slim Jims, and the list goes on.

Oh, and I loved French fries. Loved ‘em. Wait, I still do, but I try not to eat a whole basket myself. I usually just steal a few from unaware friends.

Lately I’ve been thinking a lot about my favorite childhood foods – comfort foods – and my lifestyle has changed. Nowadays I’d probably not order many of those dishes if I saw them on a menu.

So, I’ve re-created the French fries I miss so dearly. And I’ve adapted them to my new tastes and lifestyle! It’s fun to tweak things like that. Stay tuned for more!

Anyway, back to these potatoes. No, they’re probably not what most people would see on a menu as “French fries”. They aren’t deep-fried in mysterious, artery-clogging oils.

They’re simply baked. They’re chopped, seasoned, and baked. In other words - perfect for college students! Dipped in hummus, they’re perfect for vegans and vegetarians. Actually, they’re perfect for everyone looking to eat healthier.

So give them a try! Who knows – you may never go back to the fried-fry again. 

Makes 1 serving

1 medium potato, cut into medium-thick strips (about ½ inch)
2-3 baby potatoes, halved
1 tsp. dried rosemary
1 tsp. dried oregano
Salt and pepper, to taste
Olive oil spray or 1 tbsp. regular

For the ketchup: 
1 6 oz. can of tomato paste
Coconut palm sugar

1.     Preheat oven to 425 degrees F and line a baking sheet with aluminum foil. If you’re using the olive oil spray, then coat the sheet with a few sprits. If you’re using the regular oil, then lather about ¼ tbsp. on the sheet.
2.     Cut the potatoes. If you’re using olive oil spray, then sprits the potatoes lightly and sprinkle the herbs and salt and pepper on them. If you’re using the regular oil, then toss the potatoes in a bowl with the oil, herbs, and salt and pepper.
3.     Finally, lay the potatoes on the baking sheet and bake for 20 minutes. Remove from the oven and turn, then let them bake for about 8-10 more minutes. If you want them crispier, I suggest broiling them on high for the last 2-3 minutes.
4. To make the ketchup, whisk one tablespoon of water and a teaspoon of coconut palm sugar in a small dish. Gradually add in more water for a thinner consistency and more sugar to sweeten until the texture and flavor are right for you. Refrigerate whatever you don't eat.