Posted on: 3 March 2017
If you want to own or manage the best bar and grill restaurant, you know the struggle of catering to healthy-eating customers without departing too far from classic American food options. Quinoa salads, for example, are probably not in line with the image you want to maintain. Luckily, there are ways to make classic American dishes healthier; doing so caters to the healthy eaters without abandoning your image. Here's a recipe to get you started: Baked, Seasoned Fries with a Garlic Yogurt Dipping Sauce.
To make one batch of fries, which should serve 3 to 4 customers, you'll need:
- 2 large baking potatoes
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
To make the fries:
- Peel the potatoes, and then slice them into long strips that measure about 1/4 inch in width. If you have a fry cutter, you can just use this.
- Toss the potato slices in olive oil, and then sprinkle them with all of the remaining ingredients except for the Parmesan cheese.
- Spread the potato slices out on a large baking sheet. Make sure they are in a single layer; they will not get crispy if they are overlapping.
- Bake the fries for 30 minutes at 375 degrees F. Every 10 minutes, flip them over. Once again, make sure they are not on top of each other or overlapping when you flip them.
- Remove the fries from the oven, and let them cool for about 5 minutes before transferring them to a plate or basket.
- Sprinkle the fries with Parmesan cheese before serving.
For one order of the yogurt dipping sauce, you'll need:
- 1 cup low-fat, plain Greek yogurt
- 1 teaspoon white vinegar
- 2 cloves garlic, minced
- 2 teaspoons white onion, minced finely
- a pinch of salt
To make the yogurt sauce:
- Stir all of the ingredients together in a glass bowl.
- Place the bowl in the cooler, and let the mixture rest for an hour or more. This allows the flavors to develop.
Since the yogurt sauce is best when made ahead of time, consider mixing up several batches in the morning so they're ready when people order the fries at lunch or dinner. You can also make three or four batches of the fries at once and then leave them under the warmer for up to an hour, dishing them up as they are ordered.Share