I want to bake some fries, but...

I don't have any olive oil or butter.  Any recipe suggestions?  I like both sweet potato and potatoes.

slice your potatoes (sweet or white), toss them in a bowl with a tbsp of mayo then bake!.....it liquefies when it's warmed and it's quite tasty.

Eek...don't have mayo on hand either. >.>

Margarine?  Some margarines are OK to use in cooking but 'spreads' tend to be rather watery.  Cooking spray?  Or, if you don't have anything resembling fat in the house, maybe it's time to go to the shops? :-)

I make squash and sweet potato fries, both without oil or butter.

Cut up a butternut squash or some sweet potatoes into fry shaped pieces. Rinse with water, let dry a little bit, put in a large freezer/storage bag or a large mixing bowl and sprinkle with your favorite spices. I try to avoid salt so I don't use the salty spices. I use garlic powder, onion powder, chili powder, Italian seasoning, red pepper. Whatever you like. Sprinkle and mix all over the fry pieces. Put on a nonstick cookie sheet, you can spray with a little nonfat olive oil or other cooking spray. Bake in the oven at about 350 for 30 minutes or until done. Very good and good for you.

what fat or oil do you have on hand?  You could bake them dry, but they won't brown as nicely as they would if you tossed them with just a touch of oil - a tablespoon for 4 servings is plenty.

I have corn oil - would that be sufficient/  Or has anybody tried sesame oil?

corn oil is fine. sesame oil miiight work. ive always been under the impression that sesame oil doesnt hold up well under high heat for a long time. I would go with corn oil. One other tip...I love this:

 

nuke your potatoes first....not so they cook all they through, just so they get a little soft. Then cut and pat dry, toss lightly in corn oil and spices and bake. when you nuke them, the outside gets really crunchy. This is a tip I vaguely remember seeing on the view years ago. But also ran into it again on Mark Bittman's blog. He's a phenomenal food writer for the NY Times. I came across the tip when looking for a fritatta recipe and i was like, oh yeah, that should always apply to potatoes. for my fritatta, I nuked the potato, cut it into thin rounds, brushed a baking sheet with olive oil and just let the potatoes get really crisp. then i put them in the bottom of my fritatta. they were DELISH.

http://bitten.blogs.nytimes.com/2008/03/17/he lp/

bittman's got scads of great tips on his blog and in his column...called the minimalist. I LOVE HIM!

 

good luck!

Pam spray works and lots less calories!

Do you have any Italian dressing?  Put two tbsp. in a bowl and toss your potatoes in it.