Purple Sweet Potato “Fries”
We are big fans of always having “base” foods on hand. Base foods generally are mild in taste (pairing well with most meals as well as on their own) and add satiety to a meal as well as nutrients. Purple potatoes fall into this category and if you have not yet had them it might be time to give them a try! They are free of fat and cholesterol, low in sugar, relatively low in carbohydrates (the carbs you do get are complex) and high in fiber. They are high in anthocyanins (antioxidants/phytochemical that give rich colored fruits and vegetables their pigment) and vitamin A; providing double the recommended amount of retinol. Not only are these potatoes nutritionally great as an addition to your diet, we prefer them over sweet potatoes when making baked fries for on the road meals as they are not as moist and hold up better.
1 – 3 Purple Potatoes
Preheat oven to 415 degrees
Slice ends off potatoes and then slice in half or in thirds.
Place stable side down and slice across in one direction and then the other. Make as thin of thick as you like.
Spread evenly on non stick baking sheet or cover with parchment paper.
Place in oven and bake 25 minute until they become tender. Flip and continue to bake for another 15-25 minutes until soft.
Place on heat resistant surface, let cool and enjoy, store in an airtight container in the fridge or take with you on a trip!