Stop Potato Shaming

Make guilt-free, crispy tater wedges.

Confession. I do eat potatoes. I know this is a healthy eating column, and I own a healthy lifestyle company and food blog. But guess what? I actually eat the white ones. Fries, even, when we go out. And, get this — I eat with no shame. I’m actually proud of it, and love every crunchy or creamy little bite.

Wanna know why? Because for most of my life, I avoided them like the plague. Because every diet out there tells us they’re evil. “Empty carbs.” But guess what? They’re a real food. One ingredient. Straightforward. From the ground. And therefore, something your body can easily digest and use as fuel.

So — can we all just stop with the potato shaming? And quit living by the weird diet rules from the ’90s? I’m so over it. Anyone else? There is so much good, beautiful, delicious and real food out there to be celebrated and enjoyed. Like these potato wedges. A total staple in our house, and it couldn’t be easier to make — and love. That’s the beauty of real food: It’s naturally good, without doing much to it. It tastes better, is better, and easier on your body, and the best part of all? You get such a freer head space, when you take away all of the “shoulds” and just focus on the things that are simple and have been around forever. A happier life, and better relationship to food, always follows.

 


 

Potato Wedge Fries

2 pounds russet potatoes

2 tablespoons olive oil

2 teaspoons sea salt

1 teaspoon pepper

1 tablespoon herbs de Provence

Preheat oven to 400, and line two baking sheets with parchment paper. Slice potatoes in half lengthwise, and then place face-down on the cutting board to slice into equally sized wedges. Lay fries facing one direction on the baking sheet, leaving room in between each fry to crisp.

Drizzle with olive oil, and coat each one with your hands to cover. Sprinkle with sea salt, pepper, and herbs de Provence. Bake for 20 to 25 minutes until brown on one side before flipping. Cook for another 5 to 10 minutes until done. If you want an extra-crispy texture, turn on the broiler at the very end (they burn quickly, so watch it).

Serve hot with your favorite natural ketchup, Dijon, or dipping sauce. If desired, add smoked paprika and cumin for a healthy take on jojos. Makes 4 servings. 

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