Why have one type of potato when you can have three?!

I love a good homemade french fry but struggled for a long time figuring out how to make them crispy. The trick – soaking them in ice water beforehand! It helps remove any excess potato starch so they don’t stick together and get extra crispy. Just the way I like them!

Also – skip the fryer, you don’t need all that oil. Baking it this way can still give you restaurant-worthy results as we celebrate summer BBQ season…. Because what’s a burger without the fries right?

And because sweet potatoes and Japanese potatoes are packed with more fiber, I like to mix them in with the classic russet. Not only is it colorful and fun to look at, each has a slightly different taste and texture. If you didn’t think fries could be anymore fun to eat, think again!

Now I know we all have our own preferences on dipping sauces. I am a ketchup girl through and through. Sometimes I will dabble in ranch, especially if wings or chicken tenders are involved. But I happened to pick up this Magnifi-Sauce from Trader Joe’s and would not be doing my due diligence if I didn’t share it with you. It reminds me of the In’N’Out special sauce… so good! And a perfect pairing with these fries. It’s also great for breakfast sandwiches FYI. Let me know if you have tried it. If not, I highly recommend.

INGREDIENTS

1 small Russet Potato

1 small  Sweet Potato

1 small Japanese Purple Potato

1 tbsp. Olive Oil

1 tsp. Paprika

1 tsp. Basil

1 tsp. Black Pepper

1 tsp. Sea Salt

Serving Size: 4

INSTRUCTIONS

• Wash and scrub the skin of all three potatoes (this recipe does keep skins on).
• With a sharp knife, carefully cut each potato into desired french fry shape (strings, wedges, etc.)
• Submerge in a large bowl of ice water and let sit for 30 mins while you preheat the oven.
• Preheat oven to 450°F and lightly grease a baking sheet.
• After 30 minutes, discard the ice water and use a fresh towel to dry off any excess water on the raw potatoes.
• Toss potatoes with olive oil, paprika, basil, black pepper, and salt.
• Place on baking sheet in one layer (may need to use two baking sheets or make in two rounds).
• Bake for 10 minutes. Toss and flip the potatoes around then bake for another 10 minutes.
• Enjoy!