Side Pannel
Crispy Potato Fries with Passion Fruit Green Salad
Crispy Potato Fries with Passion Fruit Green Salad
- Recipe Submitted by Parfait on 10/29/2014
Category: Side Dishes, Salads, Fruit, Potatoes
Ingredients List
- Potato
- 3 extra large potatoes (scrubbed and washed)
- 1/2 cup homemade rice breadcrumbs
- 2 tablespoons rice bran oil (or extra light olive oil/refined coconut oil)
- 2 teaspoons garlic powder
- 2 teaspoons garlic granules
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon Himalayan/sea salt
- Salad
- A big handful baby spinach and leafy greens
- 1 avocado
- 1 passion fruit
- A small drizzle extra virgin olive oil
- A few sprinkles Himalayan/sea salt
- A few sprinkles ground pepper
Directions
1. Potatoes: Be sure to scrub the potato to remove the dirt, then wash it very well.
2. Put the potatoes in a large pot of water and bring to a boil on high heat, which can take up to 12-15 minutes. Then, turn the heat to medium-medium low (4-5) and simmer for about 30 minutes or so until the potatoes are soft to penetrate with something sharp, though it should not be overcooked.
3. Drain out all the water once the potatoes are done, then wash over with cold water so it”™s not too hot to work with.
4. Wipe excess water with some paper towels, and cut the potatoes into small, relatively thin pieces.
Preheat oven to 400°F (205°C).
5. Put them in two bowls (one probably won”™t fit) and add equal amounts of rice breadcrumbs, oil, garlic powder, garlic granules, onion powder, cumin and salt in each bowl. For me, I split the potatoes equally in two bowls, added ¼ cup rice breadcrumbs in each, one tablespoon of oil in each, 1 teaspoon garlic powder and granules in each, ½ teaspoon onion powder, cumin and salt in each.
6. Use a wooden spoon and gently stir until everything is mixed evenly together.
7. Empty the potatoes out onto two oven trays and bake them for about 35 minutes or so until the potatoes are brown and crispy. If you chopped them smaller, it may not even take that long and if the pieces are bigger, then it may take longer.
8. Salad: In a large bowl, add the greens, slice open an avocado and cut it into small pieces and add it in, scoop flesh from the passion fruit and sprinkle it across, then drizzle the olive oil and add the salt and pepper.
9. Once the potato is ready, put it beside the salad and eat away as fast as you can before the potatoes get cold.
2. Put the potatoes in a large pot of water and bring to a boil on high heat, which can take up to 12-15 minutes. Then, turn the heat to medium-medium low (4-5) and simmer for about 30 minutes or so until the potatoes are soft to penetrate with something sharp, though it should not be overcooked.
3. Drain out all the water once the potatoes are done, then wash over with cold water so it”™s not too hot to work with.
4. Wipe excess water with some paper towels, and cut the potatoes into small, relatively thin pieces.
Preheat oven to 400°F (205°C).
5. Put them in two bowls (one probably won”™t fit) and add equal amounts of rice breadcrumbs, oil, garlic powder, garlic granules, onion powder, cumin and salt in each bowl. For me, I split the potatoes equally in two bowls, added ¼ cup rice breadcrumbs in each, one tablespoon of oil in each, 1 teaspoon garlic powder and granules in each, ½ teaspoon onion powder, cumin and salt in each.
6. Use a wooden spoon and gently stir until everything is mixed evenly together.
7. Empty the potatoes out onto two oven trays and bake them for about 35 minutes or so until the potatoes are brown and crispy. If you chopped them smaller, it may not even take that long and if the pieces are bigger, then it may take longer.
8. Salad: In a large bowl, add the greens, slice open an avocado and cut it into small pieces and add it in, scoop flesh from the passion fruit and sprinkle it across, then drizzle the olive oil and add the salt and pepper.
9. Once the potato is ready, put it beside the salad and eat away as fast as you can before the potatoes get cold.
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