You can do it. Just say no. Even if you refer to your french fries as “pommes frites,” it doesn’t trivialize the lethal saturated and trans fats, which will undoubtedly clog your arteries. I know that every college student loves their fries, so I propose a solution: substitute sweet potatoes for (white) potatoes, and bake ‘em! Sweet potatoes are composed of complex carbohydrates and contain nearly twice the recommended daily allowance of Vitamin A, almost half of the suggested intake for Vitamin C, and offer 4 times the RDA for beta carotene.


Also, baking instead of frying will save you a ton of calories. What could be better than that? Well, if you choose to consume the skin as well, your body will absorb more fiber than what a bowl of oatmeal provides.1 Now that’s just a bonus! It’s obvious why sweet potato “fries” have become all the rage—they don’t have to be deep-fried to be tasty:

• Simply cut the sweet potatoes into wedges, spread them out on a baking sheet, and drizzle one tablespoon of olive oil for every two potatoes used, with a dash of salt. Add a little cayenne pepper to spice ‘em up & give ‘em a kick. (If your taste buds can handle it!) Stick the baking sheet in the oven at 425 degrees and roast for 20-30 minutes. If you prefer them crispy, turn on the broiler for a minute or two and voila! They’re done. 

Serve them to your friends, but make sure you take a couple wedges for yourself first. The sweet potato fries will be gone in seconds and your friends will indubitably be begging for more. 
Before you know it, when you walk by a McDonald’s or Wendy’s, the mere smell of those greasy, deep-fried, potato strips will be enough for you to relinquish the onetime irresistible temptation. 

References:

1. foodreference.com- Sweet potato nutrition
2. traderscity.com-French Fries
3. media.rd.com- Sweet Potato wedges