POTATO FRIES
- 4 medium potatoes
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ cup onion, diced
- ½ cup veggie broth
- 2 cups bulgur, cooked
- ½ cup ketchup
- 1 Tbsp worcestershire sauce without anchovies
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp season salt
- Small pinch cayenne pepper (optional)
- Preheat oven to 400 degrees F.
- 2 Cook the potatoes whole in the microwave, wrapped in a damp paper towel for 3 minutes. If you prefer, they can be parboiled for about 5 minutes (slice them first). Precooking is important or they will come out chewy and less crisp.
- 3 Once the potatoes are precooked and cooled, slice to the thickness that you prefer. Peeling the potatoes is optional. Season with garlic powder, onion powder, and a little salt. Place in the oven or air fryer at 400 degrees F for about 25 minutes. Flip halfway through.
1. In sauce pan, saute diced onions until caramelized in 3 Tbsp of the veggie broth. Add veggie broth 1 Tbsp at a time as needed.
2. Add the remaining chili ingredients and simmer for approximately 5 minutes. NOTE: Bulgur does need to be precooked. Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes (follow package directions). Bulgur adds a ground beef texture.
Comments
Post a Comment