Wait, paleo french fries?! These aren’t sweet potatoes! Yep, you got that right. They are good ol’ Russets. So what makes these paleo you might ask? Well according to Whole 30, potatoes are just as paleo as sweet potatoes. I personally never gave them up because my body tolerates nightshades and they are a considered a great starch for those who do not feel poorly from them. I’ve also chosen to fry them in a combination of high quality oils instead of rancid ones like most restaurant fries use. But aside from my defense of staying on this side of #teamwhitepotato, I am here to report that I made the most perfectly crispy fries. I mean like real deal, crispy outside, tender middles with big flakes of sea salt.
Now for the fun part! I made these as part of a collaboration with Paleo Parents and The Domestic Man to recreate some of our favorite Red Robin eats. I picked french fries because basically I think they deserve to be their own food group. Judge me if you will but I know I am not alone. I’ve also included a bonus recipe for Red Robin’s “Campfire Sauce” because I am saucy like that. Ask anyone who knows me. They’ll confirm.
Matt and Stacy have made a recreation of Red Robin’s Teriyaki Burgers. My mouth literally waters thinking about them. And Russ is “bringing” a Caesar Salad to the mix because veggies are a must, duh! Between these 3 recipes, I’m pretty sure I will be in heaven.
Let’s start with the main attraction shall we?! Stacy and Matt’s Teriyaki burger. Savory and sweet and meatyyyyyy goodness. From Paleo Parents: “The original inspiration for this Red Robin recreation was the fact that their Banzai Burger, a previous favorite on the menu, is not available gluten-free. This copycat recipe nails the sweet & salty teriyaki glaze, which is then perfected with a creamy layer of mayonnaise and topped with grilled pineapple. Go simple with a beef version on a bed of greens, or go for the true authenticity with a marinated chicken breast. Either way, it’s an absolute family-friendly winner!”
Find their recipe HERE!
And then there’s Russ’ fantabulous Caesar Salad. As if Russ is even capable of making food less than stellar, this little number is no exception. Here’s what Russ says:
“While most folks associate Red Robin with burgers, they have an impressive selection of salads as well. This Caeser-dressed and fire-grilled salad, affectionately called “Insane Romaine”, is a favorite of mine, and I thought this was a great opportunity to recreate their dish plus finally try my hand at a homemade Caesar salad dressing. I assumed that the dressing would be the star of the show, but little did I know that these roasted cherry tomatoes ended up being my favorite – they’re like tiny little flavor bombs.”
Find the link to this beautiful creation HERE!
And now for the fries. Fries, glorious fries. If they could be a food group for me, they would be. Judgers gonna judge. I have my perfectly crispy fries and that’s all that matters. And now I want to share them with you, my fellow white potato fans.
For the French Fries:
- 4 medium Russet potatoes, peeled
- 2 tablespoons apple cider vinegar
- 8 cups water
- 3/4 cup Chosen Foods Avocado Oil
- 1/2 cup sustainable palm shortening
- Sea salt
For the Campfire Sauce:
- 1/4 cup Chosen Foods Mayo
- 1/4 cup high quality BBQ sauce or homemade (you can use the one from Down South Paleo!)
- Pinch chipotle powder
- Boil your water, apple cider vinegar, and 1 tablespoon sea salt in a large pot
- Next slice your potatoes. If you have a french fry cutter, use it. I used this one so I could have uniformly shaped fries. It is not necessary but a nice bonus. I used the 3/8″ cutting blade.
- Transfer your potatoes to the boiling water and boil for 7-8 minutes
- Strain the cooked potatoes, and pat them dry with a towel
- Allow them to air dry for about 5 minutes while you heat your cooking fats
- In a smaller saucepan, heat the cooking fats to about 300F. The smaller saucepan will allow you to use less oil but submerge the fries entirely
- Once your oil is heated, gently transfer the boiled fries in small batches into it
- Cook for 2 minutes then remove the fries with a skimmer and transfer them to a towel lined surface. Spread them out and allow them to cool for 10 minutes
- Repeat until all fries are cooked once then transfer the cooled, dried fries to a baking sheet and into a freezer
- Turn off burner where your oil is and set it aside
- Freeze for 1 hour, then remove them and reheat your oil to around 325F
- Repeat frying process in small batches until they are golden brown, around 5 minutes per batch
- Remove the fries from the oil one last time with the skimmer and sprinkle with sea salt to taste
- Serve hot!
- Naturally fries need dipping sauce so I’ve made the Red Robin Campfire Sauce to make life more complete. To do this, just mix the two sauce ingredients and stir to combine. Then get dippin’!