I washed and sliced two medium red potatoes (didn't bother with soaking them) and baked them with about a tablespoon of olive oil and some salt at 400°F, flipping them every 10 minutes or so.
For the last 10 minutes, I lowered the heat to 350°F and added the broccoli and carrots. After moving the broccoli and carrots to the plate, I added ½ tablespoon of vinegar to the fries, stirring and flipping them, and adding a bit more salt.
|Served with a Boca chik'n patty.|
The verdict: Delicious! This is definitely something I will make again, and I might even add a bit more vinegar next time!
I had the leftover salt and vinegar fries with carrots and collard greens (including kale this time, like the recipe from Quick and Easy Vegan Comfort Food suggests).
Here are Leela and Buttons being silly and sprawling out.