A new set of entries inspired by Miss Violet Lebeaux. Every Friday I’m planning on posting a new healthy, student friendly recipe.

Cajun Coated Fries

Easy peasy [healthy!] french fries. This recipe I came up with today for a quick lunch idea. I served it with sunny-side up eggs for a simple version of chip & eggs. They’re nice in that they have a little bit of a kick to them but salty and sweet enough to keep you wanting more. I found you didn’t even need ketchup with them! The cayenne pepper in them gave my version just a hint of spice definitely a mild version as I didn’t want the pepper to be too overwhelming.

Serves 2

3 medium red potatoes

1 1/2 tsp granulated garlic

1/2 tsp dried rosemary

1/8 tsp cayenne pepper (more or less depending on your enjoyment of spicy foods)

1/2 tsp dried basil

1/4 tsp smoked paprika (if you can’t get this use 1/2 tsp regular paprika)

1/4 tsp ground cinnamon

1 tbsp arrowroot powder (or cornstarch, I have an intolerance to corn so I sub arrowroot for everything)

3/4 tbsp coarse salt

2 tbsp vegetable oil

Preheat oven to 450˚F (233˚C).

Mix all of the spices together in a medium bowl. Cut the potatoes into french fry sizes, usually 1cmx1cm sticks. Toss the potatoes in the spices until well coated.

Cover a baking/cookie sheet with aluminum foil shiny side down. Coat foil with 1 tbsp oil. Place fries on oiled baking sheet. Drizzle the other tbsp of oil over the fries.

Bake for 15 minutes, remove from the oven and turn over all of the fries. Bake for another 10 minutes.

Allow to cool slightly and enjoy!

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