Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Paleo-ish Disco Fries

Paleo-ish Disco Fries

So, today marks the 40th anniversary of Saturday Night Fever. Don’t be jive-talkin’ because disco is still alive!

In honor of the beautifully high-pitched harmonies of the Bee Gee’s, I have decided to make PALEO-ISH DISCO FRIES! Traditionally, the potatoes are deep-fried, covered in brown gravy, and then doused in gooey cheddar cheese. I have baked the potatoes, taken the traditional flour out of the gravy, and traded the low-quality cheese for some fresh goat cheese. And let me tell you…it is still a decadent bowl of goodness!

By the way, potatoes have now been crowned paleo, so enjoy!

 

Paleo-ish Disco Fries

Ingredients

  • • 3 medium potatoes, cut into fries (peeling is optional, I don't peel mine)
  • • avocado oil (or preferred cooking oil)
  • • 1.5 cups beef broth
  • • 1 teaspoon Worcestershire sauce
  • • 2 tablespoons ghee or butter
  • • 1/4 teaspoon garlic powder
  • • pinch of salt
  • • 1.5-2 tablespoons cassava flour or arrowroot flour
  • • 4-5 tablespoons high-quality goat cheese, crumbled
  • • 4 tablespoons fresh chopped parsley, optional

Directions

  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss fries in 2-3 tablespoons cooking oil. Season lightly with salt and pepper.
  3. Evenly distribute fries on baking sheets. Bake for 35 minutes. Check for doneness. Give a quick toss.
  4. Bake for an additional 5-10 minutes until browned or desired doneness.
  5. During the last 10 minutes of baking, combine broth, Worcestershire sauce, butter, garlic powder, and salt in a saucepan. Heat until butter is mixed. Sift in flour to avoid clumps and quickly start whisking. If the sauce is too thin, add a little more flour, but understand that the gravy will thicken once taken off the heat, so add flour sparingly.
  6. Distribute cooked potatoes among bowls. Drizzle with gravy. Top with cheese. Add fresh parsley if desired.
  7. Enjoy!

Ingredients

  • 3 medium potatoes, cut into fries (peeling is optional, I don't peel mine)
  • avocado oil (or preferred cooking oil)
  • 1.5 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ghee or butter
  • 1/4 teaspoon garlic powder
  • pinch of salt
  • 1.5-2 tablespoons cassava flour or arrowroot flour
  • 4-5 tablespoons high-quality goat cheese, crumbled
  • 4 tablespoons fresh chopped parsley, optional

Directions

  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss fries in 2-3 tablespoons cooking oil. Season lightly with salt and pepper.
  3. Evenly distribute fries on baking sheets. Bake for 35 minutes. Check for doneness. Give a quick toss.
  4. Bake for an additional 5-10 minutes until browned or desired doneness.
  5. During the last 10 minutes of baking, combine broth, Worcestershire sauce, butter, garlic powder, and salt in a saucepan. Heat until butter is mixed. Sift in flour to avoid clumps and quickly start whisking. If the sauce is too thin, add a little more flour, but understand that the gravy will thicken once taken off the heat, so add flour sparingly.
  6. Distribute cooked potatoes among bowls. Drizzle with gravy. Top with cheese. Add fresh parsley if desired.
  7. Enjoy!
Print Friendly, PDF & EmailPrint Recipe Card