I love making fries at home. Whether from a pre-cooked package or hand cut from local potatoes, they are always a favorite around our table, especially with our toddler who seems to survive mostly on a diet of crispy starch-based foods.
In an effort to expand our vegetable palate, I’ve been working with different blends of root vegetables which I toss in full-bodied, peppery extra virgin olive oil and then oven roast or toss in our air fryer. The flavors blend to create something truly special that, much to my surprise, my toddler seems to prefer. With a blend of potato, sweet potato, beet, celery root, and turnip you get a melange of different flavors that all complement each other without taking over the dish.
I like to finish these fries with a drizzle of fresh extra virgin olive oil and a heaping spoonful of grated parmesan cheese.
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