YES, I DO eat potatoes. White ones. Fries even, when we go out. And get this— with no shame. I’m actually proud of it, and love every crunchy or creamy little bite.
Wanna know why? Because for most of my life, I avoided them like the plague. Because every diet out there says they’re evil. “Empty carbs”. But guess what? They’re a REAL FOOD. One ingredient. Straight forward. From the ground. And therefore, something your body can easily digest and use as fuel.
And that “high fiber” cereal or bar that gets recommended instead? Well, you go read those ‘gredies for yourself and tell me when your eyes start to blur and glaze over from the long list of unpronounceable stuff on the ingredient list.
So- can we all just stop with the potato shaming? And living by the weird diet rules from the 90’s? There is SO MUCH good, beautiful, delicious and real food out there to be celebrated and enjoyed.
And a much free-er headspace, when you take away all of the “should’s” and just focus on the things that are simple and have been around forever. A happier life, and better relationship to food, always follows.
Potato Wedge Fries
Makes 4 servings
Notes: optional to add smoked paprika and cumin for a healthy take on jo-jo’s.
2 russet potatoes
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon pepper
1 tablespoon herbs de provence
Preheat oven to 400 and line 2 baking sheets with parchment paper. Slice potatoes in half lengthwise, then place face down on the cutting board to slice into equal sized wedges. Lay fries facing one direction on the baking sheet, leaving room in between each fry to crisp.
Drizzle with olive oil and coat each one with your hands to cover. Sprinkle with sea salt, pepper and herbs de provence. Bake for 20-25 minutes until brown on one side, before flipping. Cook for another 5-10 minutes until done. Optional to broil at the very end to get an extra crispy texture. Serve hot, with your favorite natural ketchup, Dijon or dipping sauce.