Cravings are tough to ignore. We’ve all been there in those moments when you can think of nothing else and end up at the drive thru or at the bakery. It’s not easy. I don’t quite understand why our bodies make us crave things that will only harm us but what can you do.
I crave potatoes constantly. Whether is deep fried, boiled, mashed, baked. I just can’t help myself. Maybe it’s because I am a quarter Irish. Who knows. But potatoes are something you can prepare at home. They just aren’t that great for you. And here lies the theory behind todays recipe. These mixed vegetable fries are baked to cut down on fat and contain some potato to get my fix, aswell as some more nutritious alternatives.
They say colour in a vegetable shows it contains certian nutrients so the more colourful your plate of fries, the more nutritious it is. Here is how I did mine.
2 small potatoes, skin on
1 large parsnip
Half a small squash (the brighter coloured the better…mine was pretty pale
1-2 tbsp olive oil
Pinch of salt and pepper
Peel everything but the potatoes and cut into desired shapes. Pour oil onto baking tray and sprinkle on salt and pepper. Add vegetables and mix well. Bake at 200c (slightly lower if you have really thin fries) for 10 – 20 mins, depending on size, until cooked through with crispy bits but not burnt.
You can add a little extra salt if you crave it or maybe some apple cider vinegar for a more British experience. Yum!