One nice thing about cooking your fries with vinegar is that you need less oil than you otherwise might. Another nice thing is that you get a subtle vinegar flavour with each mouthful. Vinegar lovers can add vinegar after cooking as well, if you really want to pack a vinegar flavour punch!
We had these with asparagus spears and a Quorn breaded fillet (me) and fish (Mr Bite). It was a good, comforting meal and an easy one.
Malt vinegar and paprika vegetable fries
Easy, delicious comfort food
Makes enough for 3
Vegan and gluten free
Author: Bite-sized thoughts
2 medium potatoes, washed and sliced into wedges (I left the skin on)
1 medium sweet potato, washed, peeled and sliced into wedges
2 medium carrots, washed, peeled and sliced into wedges
Spray oil or a drizzle of vegetable oil
1 tbsp malt vinegar
1 tsp dried paprika
1/4 tsp salt
Preheat your oven to 180'C (375'F) and line two baking trays with non-stick paper. Spray each with a little oil or drizzle a little oil over the paper.
Place your sliced vegetable pieces evenly across the trays.
In a small bowl or cup, whisk together the vinegar, paprika and salt. Use a brush or spoon to coat the vegetable fries and then drizzle any remaining mixture evenly across the trays.
Bake for approximately 45 minutes, until the fries are golden and cooked through.
Submitted to Healthy Vegan Fridays.
Do you have a favourite fries / chips recipe?