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
Ingredients
Fries:
At least 5 Organic Carrots
olive oil
Bouquet Garni Seasoning
Salt
Pepper

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

Directions
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.

Enjoy!


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