Potato Fries may be one of my favourite foods though my thighs don’t always think it’s a great idea! These Rainbow Fries are to die for and a little less of a ‘thigh thickener’ especially if you bake them in the oven (ok, I admit I deep fried them, but there are more vegetables than just potato – so that’s healthier right?) The colours are so pretty and the flavours sweet, ok, they had me at hello and make me sing a little rainbow to these cute little rainbow fries!
Rainbow Fries
Colorful vegetable fries baked or fried — a fun, healthy, and visually appealing snack or side dish.
4
servings10
minutes20
minutes180
kcal30
minutesKeep the screen of your device on
Ingredients
1 large Sweet potato
1 large Piece of pumpkin
400 gram whole beetroot-tinned or fresh
3 medium Carrots
3 medium Potatoes
4 cups Oil for deep frying-optional, don’t use if baking in oven
Directions
- Preheat oven to 230 degrees or heat deep fryer to 190 degrees.
- Peel and slice vegetables into thin strips (you can leave the white potato skins on if washed).
- Add all vegetables to the deep fryer basket and slowly lower it into the oil. Shake the basket a few times through the 10-13 minute cooking time, to ensure the fries don’t stick together.
- If cooking in the oven, line a baking tray with baking paper and spread the fries out flat on a tray (you may need two trays). Spray with oil and bake for 25-30 minutes until golden brown.
- Serve with balsamic vinegar, tomato sauce or aoli if your schmancy!
Notes
- Rainbow Fries are not suitable for freezing and best served when cooked.
- If you want to make ahead of time peel and chop the vegetables and soak in cold water covered with cling wrap, store in the fridge until you are ready to cook the fries. Before cooking ensure the fries are drained well and pat dry with paper towel.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…