It's Vegan MoFo, Day 5!
Time for a classic: homemade french fries! I adapted this recipe from the one in Vegan with a Vengeance, and always serve it with two special dipping sauces: sriracha vegenaise and curry ketchup. Both sauces are extremely easy to make, but are still very special.
Actually, this entire recipe so easy that I almost gave it one of my "For Really Lazy People" epithets, but I got weirdly attached to the name I'd already chosen.
The following recipe makes 1 large serving.
S p i c y F r i e s w / S p e c i a l S a u c e s
For the fries:
1 very large russet potato
olive oil*, 2 TB-ish
freshly ground tricolor** pepper
For the sauces:
- Preheat oven to 425 degrees F.
- Rinse and scrub the potato until clean. I leave the skin on mine - it looks better and adds interesting texture - but some people may choose to peel it off at this point.
- Slice potato length-wise into 1/4'' strips.
- In a large bowl, combine the olive oil and spices. The first 4 spices are listed in order of most to least, in terms of how much I use. Lots of paprika, a fair amount of cayenne, and just a tiny bit of both the oregano and the chili powder. Salt and pepper to taste. Mix well.
- Toss potatoes in bowl until strips are mostly coated.
- Bake on a lightly oiled cookie sheet, for 30-32 minutes, flipping them about 20 minutes through.
- While the fries bake, prepare your sauces. In a small bowl, mix a few TB of Vegenaise with as many squirts of sriracha as you like, and in a separate small bowl, mix a few TB of ketchup with as many shakes of curry powder as you like. Using a chopstick or similar, stir each sauce until ingredients are fully blended.
*Any oil with a high smoke point will do. I used Spanish olive oil, which I love for its buttery-ness.
**The tricolor pepper gives these fries such a great flavor - and it's so colorful - but black pepper will do if you can't find tricolor!