Friday FRYday!

Let’s talk fries.

Gluten-free fries.

Baked, gluten-free fries.

Baked, gluten-free, real food fries.

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Don’t let the load of toppings fool you, most if it is vegetables! (and that sour cream looking stuff is plain Greek yogurt)

 

INGREDIENTS

2 large potatoes (we used jumbo potatoes from my mama’s garden, but any large potato will do — plan on one potato for each person)

Olive oil (or oil of choice)

Salt & Pepper (and any other seasonings)

Toppings of choice: cheese, tomatoes, onions, chives, bell peppers, ground meat or chicken, Greek yogurt or sour cream, bacon or pancetta pieces, (pre-cooked) jalape├▒os, banana peppers, salsa, guacamole, hot sauces, bbq sauce, honey mustard, really ANYthing you can think of!

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INSTRUCTIONS

  • Pre-heat oven to convect bake at 425 degrees. If you don’t have a convection setting, you can just bake them at 450 degrees.
  • Cover baking sheet with aluminum foil for easy clean up, or use a stone baking sheet — it may take two baking sheets depending on how big your potatoes are. You want them spread out with room to “breathe.”
  • Fill a large bowl halfway full of cold water, set near your cutting board.
  • Cut potatoes lengthwise into long strips. Try to make them all similar in size to help with even cook time.
  • As you cut the potatoes, drop them into the bowl of cold water. (add more water if needed)

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  • Drain water from potatoes and dry using a thin towel or paper towel.
  • Return dried potatoes to the large bowl and coat with olive oil, salt & pepper, and any other seasoning you might like — we’ve added garlic powder and also Penzey’s Northwoods seasoning. Stir to coat all the fries evenly.
  • Spread potatoes out on baking sheet(s) and bake 30-45 minutes — timing will vary depending on the size and thickness of your potatoes and how crispy you’d like them. Turn fries halfway through.
  • While fries are baking, prep your toppings and make a “loaded baked fries bar” by putting them all in small bowls.
  • When fries are┬ánearly done, you can add shredded cheese and return to oven for melty cheese, or you can also add it right when you remove from the oven and it will melt on its own — this works great for your dairy-free friends.
  • Top fries with your choice of goods and enJOY!

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Restaurant Shout Out: Stack’d Burger Bar

I have something to tell you guys.

I’m addicted to french fries.

There I put it out there. Try not to judge me. I can’t help myself. I have been a fan of fries since I was little and we were making potato wedge fries in the oven. These days, I don’t discriminate. I’ll take regular fries, sweet potato fries, tater tots, homemade or right out of the bag from Ore Ida. (this only happens when we’re up north people, I’m not busting out the frozen fries every day) *and check the list if you do buy Ore Ida, they are not all gf *

Fries used to be a treat when we dined out. Not anymore. It is very rare that I am able to have fries at a restaurant.

Until now.

I turn your attention now to my favorite new place in Milwaukee.

Stack’d Burger Bar.

This place has been the buzz for a while. I have gotten numerous emails lately from friends who went in to check it out and found out they just so happen to have gluten free options.

And as you know from previous posts, eating is for research. I had to to this for you. (and me)

As soon as we arrived, a very energetic server approached our table asking what we would like to drink. I knew what I wanted before we got there. I heard they had Lakefront New Grist. A no-brainer.

After briefly mentioning being on a gluten free diet, Derek (awesome server) said, “Oh, perfect, I know a lot about the gluten free options, just let me know if you have any questions. And I’ll have them turn the fryer on for you.”

That was music to my Celiac ears, he gets it and… wait, did he say the FRYER?

I had to clarify.

Yep. The fryer. For gluten free fries. (this part I did not know about) And it’s not only a separate fryer, but it was in another room. On a different floor.

To put it mildly, I was thrilled. My dining partner, the same supportive-always-brings-me-treats-and-scopes-out-new-gf-goodness friend I have mentioned before, can verify my excitement. Not only was I having a beer, but my burger (on a gf bun) and fries would be arriving to our table soon.

What did I have?

I went for the Build-Your-Own Stack’d Burger

  1. Gluten free roll (soft, toasted lightly, delicious)
  2. Wisconsin grass-fed beef
  3. Wisconsin cheddar
  4. Lettuce, tomato, pickle

(with fresh cut fries)

You might be thinking it seems a little basic. Not at all.

No, I couldn’t fit the whole thing in my mouth. Not to worry. I cut it in half and made it work.

And the fries… perfect!

And word on the street is that they are going to be adding a hard cider to their lengthy beverage menu. My only suggestion would be to call ahead if know you are headed there. That way they can turn on the fryer early. My fries took a bit longer.

But worth the wait.

I think we have a new place for our next Gluten Free Get-Together on April 8th!