Gluten-free Potato-free Carrot French Fry Recipe

In the world of allergens, potato is an unexpectedly common trigger for some people. In the course cutting out foods that seemed to bother Baby Yum, I found it necessary to cut out potato from my diet. I just about went crazy! Where were my hash browns, my french fries, my baked potatoes, my starchy gnocchi, my knishes? Oh my darling knishes, how I missed you! Not being able to bake some starchy goodness up in the oven or have my favorite In-N-Out gluten-free french fries made me one sad (and hungry) breastfeeding mama. But, when the diet gets restricted, it encourages you to start thinking outside of the box. First I tried sweet potato fries. Those are good. But, I wasn’t quite sure they agreed with Baby Yum either. So, back to the drawing board. It took me a while but eventually I thought- wait! These starchy and sweet carrots I’ve been stir frying and munching on all hours of the day might actually make a pretty tasty roasted french fry if I prepared it correctly. So, out came the olive oil, the seasonings, my favorite baking sheet- and I sliced up those carrots just like a sweet potato or potato. And you know what? Roasted and drizzled with oil, they taste just like an extra sweet and addictive sweet potato fry, without actually being one! Whether you’re on a gluten-free, allergen-free diet or not, anyone can enjoy this unexpectedly delightful side dish, and it goes with just about anything. In the recipe below I suggest you start with at least 5 carrots. I’ve never had a batch last through the night, and I’ve made some pretty big batches. My Mom, My DH, and even Baby Yum loves this recipe (her version is oil and salt-free). So, enjoy! And if this sauce doesn’t appeal to you, try it with some yummy homemade ketchup. Trust me- it is worth the effort!

Roasted Carrot French Fry Recipe
At least 5 Organic Carrots
olive oil
Bouquet Garni Seasoning

Spicy Sauce:
1/3 cup ketchup
1/2 tsp srirachi
1 1/2 tsp. agave nectar or simple syrup
2 tbsp. applesauce
3 tbsp. minced fresh parsley

Preheat oven to 400F. Cover a large cookie sheet with parchment paper (or not, but they may stick).

Peel carrots and cut off nubby ends. Slice each carrot into thirds (or in half); you want to cut them into your desired fry length. Then slice each third in half horizontally. Depending on your carrot thickness, you can either cut those halves in half or into thirds to make skinny fries. You want them to be no fatter than a typical cheap pencil.

Place carrots on your cookie sheet on top of the (optional) parchment paper. Drizzle with olive oil and then stir the fries with your fingers to distribute the oil evenly on them. Sprinkle one side with Bouquet Garni, salt, and pepper; then turn and season the other side.

Place in oven and roast for 15 minutes. Take them out and check the bottom side. If it is nicely browned, flip the fries and put them back in the oven for another 15 minutes. If the fries are not sufficiently browned, put them back in and wait another 10-15 minutes before flipping and then putting them back in the oven. I like my fries brown and crispy, so I run the risk of letting them burn. To prevent this, check more frequently. While waiting, make sauce by whisking together spicy sauce ingredients in a small bowl. When both sides are brown and crispy, remove from oven and serve with sauce.


You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

6 Responses to “Gluten-free Potato-free Carrot French Fry Recipe”

  1. Yum! I’ve made carrot fries before and they are delicious. My favorite are those irregular, rainbow colored carrots you can find in farmers markets. I usually roast them at a much higher temperature though – around 475ºF – so that they caramelize. Super delicious and addictive! So are butternut squash fries!

  2. those look delicious. Along those lines, have you tried terra chip’s sweet potato and carrot chips?
    I love ~M’s idea of butternut fries!

  3. Hi ~M I love those pretty farmer’s market carrots too! I just usually have the less pretty ones in bulk in my refrigerator, so that’s why these were boring orange. :) They caramelize at 400F as well, but they take longer. I will have to try butternut squash fries, yum!

    Hi Cheryl, Yes, I love terra chips and their sweet potato, carrot, and beets are my favorites!


  4. Awesome! It sucks not being able to tolerate potatoes. I’m gonna have to try these. Might be just the excuse I need to buy a big 5 lb bag of carrots that would otherwise rot in my fridge. These certainly won’t last long in my house!

  5. For people who need to COMPLETELY avoid potatoes, here is useful information:

    > Dextrose is made from potato. It is in many prepared foods.
    > Vitamin A palmitate is made from potato. It is in many prepared foods, including ALL lowfat and nonfat dairy products, most soy and other alternative milks, and many breakfast cereals.
    > Most flour contains potato (even though it’s not listed as an ingredient.
    > Most yeast contains potato, which means so does most bread and most beer.
    > Iodized salt has dextrose in it (even when not listed as ingredient), and therefore has potato. So, most foods that contain salt contain potato (ugh! such a nuisance!).
    > Poultry and other meats that have been injected with broth contain potato. (You can get potato-free chicken and turkey, etc., at health food stores and Trader Joe’s.)


    > Morton’s un-iodized salt
    > Un-iodized sea salt
    > Triscuits
    > Akmak whole wheat crackers
    > Trader Joe’s Brown Rice Bread and Cal. Style high protein bread
    > Nature’s Bake spelt bread, 4×5 multigrain bread, breakfast break, and honey sprouted bread
    > Lunberg’s rice chips with sea salt
    > Trader Joe’s corn tortillas and 8-grain crisps
    > New Seasons sourdough bread
    > Tillamook medium cheddar cheese
    > Garden of Eatin whole wheat tortillas
    > Que Pasa corn chips (organic, white or yellow corn)

    >> Try the above carrot recipe with turnips. Bake at about 415 degrees for around 40-50 min, turning once or twice. They satisfy that craving for deep-fried starch. Can cook them with just olive oil, or with salt, garlic powder, other seasonings.

    >> People who are potato intolerant but eat potato are susceptible to a range of very unpleasant conditions, including psoriasis, arthritis, inflammatory bowel, other bowel and autoimmune disorders, along with fatigue, depression, bloating, mental spaciness. Food intolerance is different than allergies, which produce a more immediate reaction. Food intolerance tends to take longer to produce disease, but the diseases are more serious. The most common intolerances are potato, soy, and dairy. To find out if you have a food intolerance, find a naturopath who can do the Carroll Food Intolerance Test for you. I have had EXCELLENT results at removing potato completely from my diet. It is challenging because potato is in so many foods, but I no longer have psoriasis or arthritis. Hooray! Here’s to healthy eating.

  6. [...] can be used in some applications as a substitute for both potatoes and sweet potatoes. I enjoyed carrot fries more times than I can count. But in this case, I thought I could use them instead of sweet potatoes [...]

Leave a Reply