Healthy Loaded Fries

The cooler weather definitely lends itself to craving comfort food. A few weeks ago my kids were requesting ‘hot chips’ for lunch and as it happened, they weren’t the only ones feeling like crunchy spuds! As chips in our house is a side (not a meal) and because I didn’t want to go to too much effort, I thought I’d build on their craving for chips and create a one pan meal of these healthy loaded fries.

One of the ways that I have taught my kids to love a variety of foods is to take their favourites (in this case chips) and add in other healthy stuff (avo, nuts, tomato, coriander). Avocado on its own doesn’t overly appeal to my kids, but mashed into a dip and blobbed on these fries, they argue over it being divided equally – go figure!

These Healthy Loaded Fries are the perfect combination of crispy, seasoned potatoes and fresh, delicious toppings. Baked until golden and topped with cheeses, avocado, spring onion and fresh herbs, they’re a nourishing take on comfort food. Serve them as a satisfying side dish or a light meal with your favourite protein.

Health benefits

These fries are not only delicious but nutrient-packed. Potatoes provide fibre and antioxidants, while the addition of avocado offers healthy fats. Flaked almonds add a dose of plant-based protein and magnesium, supporting overall health. The cheeses are a great source of protein and calcium. And the spring onion (green onion) tomatoes, coriander (cilantro) and lime contribute more vitamins, antioxidants and fibre.

Ingredients

These gluten free fries feature potato seasoned with smoked paprika and oregano. They’re topped with a blend of parmesan and feta cheeses, along with flaked almonds, diced tomatoes, and mashed avocado, adding layers of texture, flavour and nutrition.

How to make Healthy Loaded Fries

Start by tossing the fries in olive oil or ghee with seasonings, then bake them until crispy. Add the toppings—almonds, spring onions, parmesan (or cheddar cheese) and feta—and return to the oven for a few minutes. Once done, garnish with tomatoes, avocado, coriander, and lime juice for a burst of freshness. Also remember to season with sea salt and pepper!

Serving suggestions and how to store

Serve these loaded fries immediately alongside your choice of protein, like grilled chicken or fish. To store, keep any leftovers in an airtight container in the fridge for up to 2 days, but note that the fries may lose some crispness.

Vary healthy loaded fries to suit your needs

For a dairy-free or vegan version, bake the fries in coconut oil and replace the cheese with a homemade cashew-based alternative. You can also swap the almonds with seeds for a nut-free option, or omit the spring onions if needed for an onion-free dish. For healthy loaded sweet potato fries, sub the potato for sweet potato!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! The ebook also includes ways to get your kids involved and loving their veggies. It’s great value at just $9.95, click HERE to take a look.

Healthy Loaded Fries

Prep 20 minutes minutes

Cook 45 minutes minutes

Total 1 hour hour 5 minutes minutes

Serves: 4 small serves

So here we have it – my take on ‘heathy loaded fries’. A quick, easy, oh-so delicious snack or meal that the whole family will love.

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Ingredients

• 4 tbsp butter, ghee or olive oil
• 1.5 kg potato/s (and/or sweet potatoes)
• 1 tsp sea salt - or to taste
• ½ tsp dried oregano
• 1 tsp smoked paprika
• 30 g flaked almonds (¼ cup)
• 4 spring onion/s -white part sliced
• 40 g parmesan cheese (¼ cup) grated
• 40 g feta cheese (¼ cup) crumbled
• 2 roma tomatoe/s -seeds removed and diced
• 1 avocado/s (large) mashed
• ½ bunch/s fresh coriander leaves -picked from stems
• 1 lime/s cut into wedges, to serve

Method

• Pre-heat your oven to 220℃/430℉ (fan-forced).
• In a large baking dish heat the ghee or oil for 5 minutes or until the fat is hot.
• Make sure to potatoes are scrubbed clean and cut into 'fries'.
• Add the potatoes to the baking tray and toss to coat in the hot fat. Add the salt, oregano and smoked paprika and toss well again.
• Try to make sure they are in a single layer so they crisp up nicely. If your baking tray is too small you can divide them across two baking trays.
• Bake for 30 minutes or until they are starting to crisp up.
• Meanwhile, slice the spring onions and chop the tomatoes. Grate the parmesan.
• Roughly mash the avocado in a small bowl with a good pinch of sea salt.
• Once the potatoes are ready, top with the almonds, spring onion, parmesan and feta and pop back in the oven for another 5-10minutes.
• Remove from the oven, scatter over the tomatoes, blobs of the mashed avocado, coriander and lime wedges
• Enjoy immediately.

Serve

• with your choice of simply prepared protein.

Variations

Dairy-free and vegan

Bake the fries in coconut oil and replace the cheese with ¼ cup toasted cashews (processed to a meal), then mixed with 1 tablespoon nutritional yeast, a good pinch of sea salt and a pinch of garlic powder. You can also replace the feta with a vegan (cashew) cream cheese.

Nut-free

Replace the almonds with pumpkin or sunflower seeds (or omit). 

Onion-free

Omit the spring onion. 

 

I'd love to hear how you like my loaded fries? Post a comment below, I love receiving your feedback. 

Course: Main Course Side Dish

Cuisine: American

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