No-Fry, No-Skin, Low-Iodine “French-Fried” Potatoes
Enjoy the taste of French fries without the deep fryer.
(Contributed by Light of Life Foundation)
Pro tip: Be sure to slice evenly for a consistent cooking time for all pieces.
Potatoes: Can use baking potatoes, such as russet or Idaho (not waxy), or sweet potatoes.
Cooking oil: Can use truffle oil for white potatoes, or for sweet potatoes, use macadamia or coconut oil.
Optional seasonings: Ground black pepper, dried oregano (for white potatoes).
Peel and slice potatoes into uniform strips (narrow for extra crispy, wide for Texas-style).
Place in cool water for 10-15 minutes.
Drain, rinse, and dry well (wet potatoes will not have “fried” texture).
In a large bowl, add the potatoes and, while shaking the bowl with one hand, drizzle 1-2 tablespoons olive oil over the potatoes until they are coated.
Place on sprayed cookie sheet in a 375ºF oven.
Bake for 12-15 minutes, then flip potatoes and continue baking until cooked through and crispy.
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Typically, those following a low-iodine diet are recommended to consume no more than 50 micrograms (mcg) of iodine per day. One serving of this recipe as stated does not exceed 15 mcg of iodine.
Talk to your doctor before making any dietary or lifestyle changes and to determine if these recipes are healthy choices for you.