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Russet & Purple French Fries With Sea Salt

russet, potatoes, french fries

Did you know a 5oz russet potato contains almost 50% of the daily value for vitamin C and has more potassium than broccoli and bananas? The skin of the purple potatoes, compared to russet potatoes, contains 4 times as much antioxidants due to Anthocyanin, the purple pigment! Its high potassium content and antioxidant properties help us regulate blood pressure. In a study by the USDA on patients with hypertension, consuming 6-8 purple potatoes a day reduced patient blood pressure by an average of almost 5 percent.

Try this classic french fries recipe with both russet and purple potatoes.


  • 2 medium russet potato cut lengthwise into 1/2- to 1/3-inch wedges (scrub skin, leave skin on)
  • 4 purple potatoes cut lengthwise into 1/2- to 1/3-inch wedges (scrub skin, leave skin on)
  • 3 tbls of vegetable or olive oil
  • Sea salt, black pepper, herbs to taste


  1. Soak the cut potatoes in room temperature water for 1 to 2 hours
  2. Drain the water and damp off the potatoes with paper towels
  3. Preheat over to 450 degrees
  4. Place parchment paper on baking sheet
  5. Toss wedges in olive oil and seasoning
  6. Lay wedges flatly on baking sheet
  7. Bake for 45 minutes or until golden brown

Enjoy this treat by itself with sea salt, malted vinegar, or with home made catsup. Check out this video if you want a quick, easy recipe!


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