This year, Friday the 13th is your lucky day! This Friday is a day entirely dedicated to french fries. It’s National French Fry day! Before jumping into the world of fries, I feel like it’s necessary to pay my respects to the foundation of any good french fry.
I absolutely love potatoes. It’s one of my top favorite foods to make when I’m at away at college or at home. There are infinite ways to cook potatoes, so it can never be boring to make or unsatisfying to eat. One of our nation’s favorite ways to enjoy potatoes is the ever-classic french fry. I’ve never met someone who said, “I don’t like fries.” In fact, one of my best friends at college loves them so much, that it’s her password for multiple websites. But shhh … don’t tell her I told you that!
Unfortunately however, due to the fast-food industries, french fries have become incredibly unhealthy: loaded with salt and saturated in oils. I haven’t eaten fast-food fries (or fast food in general) in years, because I did not like the sluggish feeling I got after eating them. It was certainly not a pleasant experience.
We should feel refreshed and well nourished after eating any kind of food. Luckily, we aren’t confined to only eating the fries that come from these chain restaurants. AND, we aren’t restricted to only using potatoes for our fries either. We can use other vegetables to make french fries too! Whether we use carrots, turnips, zucchinis, plantains, or the more popular sweet potatoes, they’re all delicious sides to pair with any meal!
Seeing as we’re in the hot months of the summer, no one wants to be confined to cooking in the kitchen. But fortunately, these vegetable fries can also be cooked on the grill. So now you have the ability to be outside and enjoy a warm summer evening. If you want to tap into your professional grilling skills, check out our general tips about cooking on the grill. But if you’d rather stay inside, that’s fine! French fries can be cooked in the oven or even the old fashioned way — in a big pot with vegetable oil.
submitted by Haley York, DinnerTime intern