Day 20

Crispy Baked French Fries


My Thoughts

Once again, this was a last minute recipe. They were a little annoying to make because they stuck to the parchment paper, but as long as you cook them long enough, they end up coming off.

I added some soy Parmesan, which was definitely great. Even though they didn’t look as good as the other recipes, my family DEVOURED them.

Finally I cooked a potato recipe.



  • 2 to 4 organic russet potatoes (about 8 ounces each)
  • 1/4 cup plus 1 teaspoon canola oil
  • Sea salt and ground black pepper


  1. Adjust an oven rack to the lowest position and preheat the oven to 475 degrees Fahrenheit. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges. The trick is to first quarter the potatoes lengthwise, and then cut each quarter lengthwise into 2 to 3 wedges (I sliced mine a little too thin).
  2. Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes (this releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors).
  3. Cover a large, rimmed baking sheet with parchment paper with 1/4 cup oil and sprinkle evenly with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Drain the potatoes and pat them dry thoroughly with a tea towel or paper towels. Toss the potatoes with the remaining teaspoon oil and mix evenly.
  4. Arrange the fries in a single layer on a baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 10 minutes. Rotate the pan and cook another 5 to 10 minutes, until the underside of the potatoes are spotty golden brown.
  5. Remove the baking sheet from the oven and scrape the fries loose with a spatula. Then use tongs or the spatula to flip over each wedge (keep the potatoes in an even layer). Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly. Season with salt and pepper (thinly sliced green onions and shaved Parmesan are optional) and serve hot.

Day 16

Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo


My Thoughts:

It’s about time that I made something fried. These were pretty excellent and I got to bring out the soy parmesan cheese again.

My mom makes stuffed zucchini often, and I’ve always loved a warm and crispy zucchini. This recipe definitely reminded me of this, and had an extra crisp to it. The Panko breadcrumbs were a perfect batter to use for this dish.

Any sauce with mayo in it is good with me, but this spicy mayo is definitely a new favorite. You can add even extra lime, because the sriracha sauce is so strong.

I keep saying I’m going to make a seafood/fish recipe soon, maybe that’ll be next?


Tracey’s Culinary Adventures Recipe Adapted: fries adapted from Confections of a Foodie Bride, mayo adapted from White on Rice Couple

2 tablespoons all-purpose flour
1 large egg
1 tablespoon water
1 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 lb zucchini (about 1 medium)

3 tablespoons mayo
1 1/2 teaspoons sriracha sauce
1 teaspoon lime juice

Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet.

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.

To cut the zucchini into fries: Slice the top and bottom off the zucchini. Cut into about 3-inch fries – I found this easiest to do by cutting the zucchini half and then continuing to cut the pieces in half again and again.

Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.

While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).