Rosemary & black pepper fries (plant-based, oil-free) 💚

This is such a naturally tasty combo! 😋

There's another oil-free concept I've been thinking about. I'm not actually a fan of crispy fries. I'm a fan of fries that were once crispy.

I keep revisiting old notes and recipes and realizing that the game has changed. I've been working towards crispier and crispier oil-free fries in the air fryer only to get crunchier and crunchier ones. There's a huge difference between crispy and crunchy. The crunchy ones are good in their own way, but upon lots of self reflection about myself and French fries, which I'm sure we all do, crunchy or crispy is still not my favorite fry. My favorite fry is the one I've had most in my life: 'the fry that was once crispy'. It's a soft fry, flavorful and a tad melt-in-your-mouth-like.

This seed was planted a little while back when I slathered my fries in that garlic herb sauce and they went from crunchy to soggy almost instantly. They tasted great but I was distracted about trying to maintain their crunch, only to realize over time that I prefer them softer like that most of the time. Well, the last couple of days I've been putting this idea to the test and moving air fried fries to a steel bowl with a couple tablespoons of water, tossing, seasoning, and covering tightly to steam for a minute or two. I can't believe how much more I prefer them this way. I'm going to keep making them this way for now and see if I'm just in the new fry honeymoon phase or if I continue enjoying them as much as I currently do, but these last couple of batches have been simply delightful!

Seasoning notes:
1¼ lb. fries, ¾ tsp dry rosemary, ½ tsp coarse black pepper, ¼ tsp granulated garlic, ⅛ tsp salt — the latest variation I made. I tossed a batch in 2-3 tbsp water, and another with 2 tbsp water and 1 tsp white vinegar.

#plantbased #frenchfries #potatoes #oilfree