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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is super simple, and it is healthier than regular fries. Ingredients:
1 cup sweet potato, cut into strips |
1 cup new potato, cut into strips |
1/2 cup baby portabella mushrooms, sliced |
1/2 cup shiitake mushroom, sliced |
1/4 cup olive oil |
1 1/2 tablespoons dry onion soup mix (i prefer liptons) |
1 dash vanilla |
Directions:
1. Pre-heat oven to 450°F.
2. Place potato strips and mushrooms into a large bowl.
3. Add onion soup mix and a dash of vanilla to taste.
4. Add just enough olive oil to moisten the soup mix so that it adheres to the potatoes.
5. Stir until soup mix is well distributed.
6. Lightly spray a cookie sheet with non-stick olive oil spray.
7. Arrange potato/mushroom mix into one layer on cookie sheet.
8. Bake for about 25 minutes until the potatoes are a golden brown.
9. Longer, depending on how crispy you want them.
10. Option: Add zucchini strips or other vegetables as you see fit.
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