If you scroll through Instagram on a Friday, you’ll be pleasantly bombarded by #Fryday posts that have taken feeds by storm. From overflowing plates of crispy sweet potato fries to fresh radish “fries,” the trend is here to stay and I’m not mad about it!
I’ve always been a fan of potatoes in any shape or form – especially colorful potatoes like sweet potato, purple sweet potato and tri-color marble potatoes. They’re full of fiber and the more color, the better, to deliver antioxidants, phytonutrients, vitamins and minerals. Plus, potatoes are an essential grounding food for Vatas (me!) or for anyone needing a little more balance during Vata season (the fall).
Want to jump on the trend but not sure where to start? I’ve got you. I’m sharing my favorite Fryday recipe, three ways. Just plug in any one of your three favorite potatoes – sweet, Japanese, or even marble potatoes – and you’re guaranteed to end up with a plate of crispy, flavorful fries.
- Potatoes of choice (sweet potato, fingerling, marble potatoes)
- Avocado oil
- Salt
- Pepper
- Rosemary
- Dipping sauce
- Preheat oven to 450 and line a baking sheet with parchment paper
- Wash and cut potatoes (for sweet potatoes and white potatoes, cut into wedges; for fingerling and marble potatoes, cut into quarters)
- Place in a large bowl and drizzle with avocado oil, salt, pepper, and rosemary
- Toss until well-coated
- Spread evenly on baking sheet and roast for 30 minutes, stirring once, until golden brown
- Serve hot with your favorite dip