Crispy Oven Baked Fries with Guasacaca

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I don’t usually post recipes. But when I stumble upon a great one in the kitchen, I must share.

I visited a lovely Venezuelan Cafe last week, complete with traditional dishes like black beans, arepas, and fried plaintains. So delicious. I discovered this amazing green sauce there, pictured above- guasacaca.

Never heard of it?

Well, neither did I but now I am in love! Plus, the name is really fun to say. Anyway, I am whipping it up any chance I get! It’s very much like guacamole, but better and creamier! It super easy to make and tastes good on just about anything. I’ve tried it with success on a a fresh salad, some tortilla chips, a veggie burger and here, where I have paired it when crispy, oven baked french fries.

At the cafe, it was served along side Yucca fries but I wanted to keep it simple and went with some organic red potatoes. Not only is this recipe super easy, it’s delicious, and perfect for kids as a much healthier alternative to traditional french fries. No frying, which means no trans fat involved.

Okay, let’s get to it!

Here is what you will need:
(When possible, use organic!)

Check out this study if you aren’t convinced yet that buying organic makes a difference!

Ingredients:
Sorry, I don’t measure. I taste and adjust. 🙂

A couple of red potatoes
A bowl of water and ice
Real salt and pepper
Extra virgin olive or canola oil (if not organic, be sure it is non-gmo)

For the sauce:
1 large green pepper
1 large ripe avacado
1 small onion or about a half of a large one
1 clove of garlic
1 good sized handful of fresh cilantro stems included (dried won’t work)
A few leaves of fresh parsley
The juice of one lime
About 1 TABLEspoon of raw apple cider vinegar *
2 to 3 TABLESPOONS of extra virgin olive oil
Real salt and pepper to taste

*White vinegar will work too, but it is void of the nutrients that raw apple cider vinegar provides. Raw ACV is fermented and unpasteurized and is a great way to sneak probiotics into you and your family’s diet.

Slice the potatoes length wise into even cuts, I left the skin on for added nutrients.

(DO NOT skip this step)
Place the uncooked cut fries in the bowl of ice water. Be sure the water and ice covers them completely.
Let them sit in the ice water bath for about 30 to 45 minutes.

Meanwhile, lightly chop up all ingredients for the sauce.
Place all ingredients into a high speed blender or a food processer, except for the salt and pepper.
Blend until smooth and creamy.
Lastly, stir in salt and pepper to taste.

Let the sauce sit in the fridge for a bit to allow the flavors to meld.

Preheat oven to 450 degrees.

When the fries are done soaking, transfer them to a paper towel and pat dry.
Line a baking pan with parchment paper.
Toss fries with about a tablespoon of oil of choice.
Season with salt and pepper.

Bake for 30 to 35 minutes or until lightly browned.

Let cool and serve them up hot with a side of chilled guasacaca!

Enjoy!

Ps. You may have some of the dip left over, it makes about 3 to 4 servings. It stayed fresh in my fridge for about 2 days. It may stay a bit longer, but it was too good for me too find out!

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