I bought a big bag of potatoes and have been combining with different root vegetables to make french fries. The other day I needed to make a quick snack for some visiting family and started cutting up some french fry potatoes and carrots. I had a few lemons on the counter and decided to try lemon pepper fries. I love most things flavoured with lemon and or lime, and these did not disappoint.
3 large carrots
4 yukon gold potatoes
Pepper and sea salt
Vegetable oil (I used canola oil)
Cut carrots and potatoes into french fry size strips. You can also use yams, parsnips, sweet potatoes or any other of your favourite root vegetables. Place on baking sheet. Preheat oven to 400 degrees. (I always think recipes tell you to preheat the oven too early which wastes energy and can overheat your house on a hot day).
Pour a couple tablespoons of oil on top of fries. Squeeze juice of two lemons (or more depending on taste and juiciness of lemons) over fries. Crack pepper and sprinkle salt, turmeric, and thyme on top. Use your hands to evenly coat the fries with oil, juice and seasonings. Place in oven and set timer for 20 minutes. After 20 minutes remove and flip fries with a spatula. Return to oven and cook an additional 20 minutes.
Suggested dip: garlic mayonnaise, chipotle mayonnaise, sauteed kale and almond yogurt pesto dip (pictured in photo).