[zombiesprinkles]

Cut up a russet potato into fries and put in a bowl, add sea salt, garlic powder and paprika; shake the bowl to coat. Place the "fries" on a wire rack, the kind you use for cooling off cookies (the rack can't have a coating on it so make sure it's just steel). Put in oven, turn oven to 425 degrees F and cook for about 1/2 or a bit more, they will brown and the outside will puff. Serve with ketchup, I like to mix some hot sauce with the ketchup and I also serve a side salad or carrots and celery with it.

 

[Emma JC]

Something that I learned just recently...

Roasting potatoes: it is best to parboil potatoes before roasting, baking or grilling, or at least soak them for 20-30 minutes first as there is an amino acid, in potatoes, that changes into a toxin called acrylamide when exposed to high heat during frying or roasting. Boiling, steaming or microwaving potatoes is the safer way to eat them.

Here are a couple of links... some more detailed some less:

https://www.food.gov.uk/sites/default/files/acrylamide-in-home-report.PDF

this following link is not a veg site however it does describe it well
http://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/

https://www.ncbi.nlm.nih.gov/pubmed/18320571

If you google parboil potatoes acrylamide you will find many more links.

I usually parboil them for about 5-10 minutes and then let them cool and then roast or bake them. They also cook more evenly that way and the coating sticks to them easily.

Emma JC

 

[silva]

Something that I learned just recently...

Roasting potatoes: it is best to parboil potatoes before roasting, baking or grilling, or at least soak them for 20-30 minutes first as there is an amino acid, in potatoes, that changes into a toxin called acrylamide when exposed to high heat during frying or roasting. Boiling, steaming or microwaving potatoes is the safer way to eat them.

Here are a couple of links... some more detailed some less:

https://www.food.gov.uk/sites/default/files/acrylamide-in-home-report.PDF

this following link is not a veg site however it does describe it well
http://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/

https://www.ncbi.nlm.nih.gov/pubmed/18320571

If you google parboil potatoes acrylamide you will find many more links.

I usually parboil them for about 5-10 minutes and then let them cool and then roast or bake them. They also cook more evenly that way and the coating sticks to them easily.

Emma JC

Yes! I learned that from Dr Greger when looking up air fryers- they're the worst!

 

[bobbyyan]

Cut up a russet potato into fries and put in a bowl, add sea salt, garlic powder and paprika; shake the bowl to coat. Place the "fries" on a wire rack, the kind you use for cooling off cookies (the rack can't have a coating on it so make sure it's just steel). Put in oven, turn oven to 425 degrees F and cook for about 1/2 or a bit more, they will brown and the outside will puff. Serve with ketchup, I like to mix some hot sauce with the ketchup and I also serve a side salad or carrots and celery with it.

@zombiesprinkles

It sounds good... Lemme try this today evening an share the feedback in my next post.