If you are French fries fetish, but health-conscious, treat yourself to this lighter version, and have them sparingly

Health facts

Over the years we have all become more health conscious. We question everything we buy or eat. Good for us. But that does not mean that we must deprive ourselves from enjoying the food we like. French fries are not only fatty. They contain a chemical called acrylamide that forms when starchy food is cooked at very high temperature. Ever since I heard about that years ago, I have reduced our consumption of chips to zero, and of French fries to a minimum. But we still indulge ourselves every now and then in restaurants. My motto: Indulge yourself but always in moderation!

At home, I opted for a healthier and less fatty version instead. I cut potatoes in small cubes and soak in water for at least half an hour to release starch. I finally drain them and spread on a baking sheet. I generously drizzle with sunflower oil and mix them well to coat oil on all sides. Then I bake until golden and crispy.

Whether fried or baked, always soak potatoes in water for at least 30 minutes to release excess starch

Kinds of Potatoes

Nevertheless, the crunchiness depends on the sort of potatoes you buy. Make sure you get waxy potatoes if available on the market. I learned about the difference in Germany where they differentiate between waxy ones for potato salads, gratins and French fries, and mealy ones for mashed potatoes and Schupfnudeln (German Potato croquettes).

The search is unfortunately not over here. There are so many kinds of waxy and mealy potatoes. Each kind with a name depending on the country you live in. Unless you exactly know which kind will fry or bake crunchy, you will sometimes end up with mushy potatoes. Life is hard…but worth it.

Cherished childhood memories

My Sitti, grandmother, used to cut potatoes in thick slices and fry them in olive oil every time she would expect our visit on Saturday afternoons. We enjoyed them even cold, as she would have already prepared them early noon. While grown-ups were sipping on her famous, welcome hot cup of Arabic coffee, with cardamom aroma filling the air around us, we would sneak into her kitchen looking for goodies.

It was a cozy, rustic place with a small, wooden table; the table was low and surrounded by traditional wooden stools with woven straw seats. Her French Fries, our favorites, would be waiting for us as well as her exceptional, not that creamy, but most flavorful hummus bi tahini, the best in the world. The spreading of hummus on pita bread would begin, followed by a portion of fries neatly lined on top, and finally rolled into a wrap, to be devoured in seconds!

Dina Kohl