Have you figured out how much I love potatoes by now? What’s not to love…they are a wonderful source of potassium, protein, healthy carbs and are basically a fat-free food. They are a wonderful anti-inflammatory food too, which has been especially important for my husband’s arthritis. Oh, and did I mention they taste amazing?! They are so versatile and just make everything taste better.
When I posted my Low-fat Chili Cheese Fries last month, they became a popular recipe quickly. Everybody loved them and what’s even better is how healthy they are!
As soon as they became a hit, I knew I wanted to create a twist on the classic spinach artichoke dip. Making this vegan over another platter of crispy fries turned out so delicious. This is another extremely, simple and fast meal that comes together in less than an hour and just 8 ingredients. Oh yeah.
These should be called fat-free and high in protein fries, because there is only 1 g fat in the entire recipe and over 19 g protein!! Plant-based protein is so underestimated! This is why I eat so many potatoes.
Hot, steaming batch of spinach artichoke mixture on top of hot, crispy, golden fries. Yes, please.
This tastes similar to traditional spinach artichoke dip with a slight, cheesy flavor thanks to nutritional yeast and a bit of worcestershire sauce. It is really delicious, but it does not taste like cheese though or as rich, so don’t expect it to be. I wanted it to be a delicious meal without that heavy feeling. I used yukon gold potatoes for a more indulgent flavor. If you want a richer topping, then sub the water with a plant milk.
Low-Fat Spinach Artichoke Fries
- 7-8 medium yukon gold potatoes, cut into 1/2 inch wedges (about 2 lbs)
- 1/2 packed cup (80g) finely diced yellow onion
- 1/2 cup water (use plant milk for a richer sauce)
- 1 teaspoon vegan worcestershire sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper, separated
- 1/8 teaspoon chipotle chile pepper (optional, but gives a wonderful smoky,spicy kick)
- 1/4 cup + 2 tablespoons nutritional yeast
- One 5 oz container fresh spinach (4 packed cups)
- 1 can quartered artichoke hearts, drained, rinsed well and patted dry
- Preheat an oven to 415°F and line a sheet pan with parchment paper. Wash and cut the potatoes into 1/2 inch wedges. Spread out evenly on the lined pan. Sprinkle generously with salt and pepper. Bake for 30-35 minutes, until very golden brown.
- While the potatoes are baking, chop your onion and add to a large pan. Add the water (or plant milk), worcestershire sauce, garlic powder, only 1/8 teaspoon at this time of the black pepper and chipotle chile pepper (if using). Stir well and bring to a boil. Once boiling, turn down to medium heat and cook for about 5 minutes until tender and all of the water has evaporated.
- Add another 1/2 cup water, the other 1/8 teaspoon black pepper, nutritional yeast and spinach. Give it a good stir and bring back to a boil. Stir constantly for a couple of minutes until the spinach has cooked down.
- Give your artichokes a quick rough chop into smaller pieces and add to the pan just to heat through. Remove from the heat. Once the potatoes are done, serve the cooked spinach artichoke mixture over the fries immediately. Taste and add any hot sauce or salt if desired. I felt it didn't need salt because of the saltiness from the worsteshire sauce, nutritional yeast and briney flavor of the artichokes.