French Fries, I think it’s fair to say that everyone loves this hot tasty treat, and what’s not to love? Crispy, check, comes with a delicious dipping sauce, check, fills your heart with joy, check. But this is the only version of the potato that I will eat, I actually HATE the white potato. Baked/ mashed/ roasted (yuck, yuck, yuck)

But cut up those bad boys and chuck them into a deep fryer and I am one happy camper. I have even tasted the best of the best on my travels over in Europe. My sister and I a few years ago decided to throw caution to wind and take Europe by storm. Three solid months of jumping country to country like it was our job.

Each country we went to we had a different food mission in mind… Zucchini flowers in Italy, schnitzel in Germany, socca in France, chocolate in Belgium, but do you know what else Belgium is known for??? For those of you that said steak tartare I shake my head at you, because I was talking about FRENCH FRIES!!!

Brussels has this food stand called Maison Antoine that has been around for a million years and they do not mess around when it comes to the white potato.

The menu of dipping sauces alone will blow your mind, and they do not skimp out on the serving size. Pretty sure that afternoon I ate three potatoes and enjoyed every last bite.

So I decided that it was time to “modifry” the Fry. Honestly I think potatoes get a bad rap, they’re jam packed full of potassium and if done right can actually be a good for you side.

So this is how I modifried my french fries…

Ingredients:
4 russet potato (1 potato per person)
4 tbsp. grapeseed oil
salt & pepper to taste
Dipping sauce of choice

Preheat your oven to 425. Next up wash your potatoes really well and with a fork stab them a few times so when you bake them they don’t explode in your oven. No need for a baking sheet yet you can just put them right on the rack.

After they have been roasting for about 45 minutes to an hour (you want the inside cooked ie: not as hard as a rock) take your potatoes out and cut them open and scoop out the majority of the inside. You just want to leave just a thin layer so it’s not only skin.

What you do with the potato scoopage is up to you, save it for tomorrow, hash browns, your call.

Now that the inside is scooped out drizzle each skin with about 1 tbsp. of grapeseed oil and then onto a pan lined with parchment paper and back in the oven at about 400 degrees (lower the temp from when you started) and continue to cook for about another 20 – 30 minutes. Depends on how crispy you like your skins.

Sprinkle with salt and pepper and serve with a dipping sauce of choice. I enjoyed mine with some Sir Kensington ketchup, because it’s less refined then you know who. Starts with an H and ends with an einz.

You could even really do these up all fancy pants and top them with roasted veggies and avocado, or steamed broccoli, bacon and goat cheese.

Go nuts, it’s your french fry to modifry.