As a busy mother of four little ones, I love making healthy food that the kids love that fits our budget. These potato fries do all of those things, and this is why I make a big batch of them at least once a week. I try to make enough so that we’ll have extra, but they don’t usually last very long!
- 6-8 Potatoes (Organic are best, they are one of the dirty dozen!)
- 2 T. Coconut Oil
- Real Salt
- Optional: Garlic and Onion Powder
- Preheat the Pan: A cast iron skillet would probably be ideal, but for convenience sake, I use a plug in skillet like this. Add coconut oil to the pan and warm it up on a low to medium heat until the oil is nice and hot.
- Cut the Potatoes: Wash and cut potatoes. I like to cut mine into strips to make into potato fries, but you could also dice them into little potato cubes or potato circles.
- Add the Potatoes to the Skillet: When you add the potatoes, the oil should be hot enough to pop.
- Cook: Cook with the lid off for about 20-30 minutes on low to medium heat. Flip and stir often. If you leave the skillet uncovered, the fries will be crispier, but take longer to cook. If you cover them, they will cook more quickly, but the fries will be softer.
- Season: Add the seasonings of your choice, stir, add a little more, stir, and add a little more. I usually just add a bunch of salt and a dash of pepper.
- Serve: My kids like their fries with ketchup of course. For me, I like loading them up like I would a baked potato with cheese, sour cream, and chives. Yum!