I haven’t met a person yet that doesn’t love fries, but we all know that eating traditional fries will cause us to gain weight. So I’ve included this recipe for thick-cut seasoned fries with chipotle sauce to satisfy that urge.
With thick-cut fries, you have even more to love and they taste great with this dairy-free version of chipotle dipping sauce.
I’m sure I was hooked on French fries when I was in high school and would visit the second McDonalds in the country in my hometown of Downey, California.
You don’t need any special equipment to slice these. And perfection doesn’t matter either. Just cut them in half, or thirds depending on how large your potatoes are, and then into wedges.
Using cornstarch helps the thick-cut fries to crisp up, but you do need to flip them halfway through the cooking so they brown on both sides. For this batch of thick-cut fries, I used 2 large russet potatoes and 1 large orange sweet potato.
Don’t be surprised if you use sweet potatoes that they don’t get quite as crisp. There’s more moisture in sweet potatoes. You could also try my thin-cut spiced sweet potato fries.
Potatoes are versatile. Why not try them in another recipe?:
- Sweet Potato Veggie Lasagna
- Scalloped Potato and Cabbage Casserole
- Mashed Potato Pancakes
- Irish Cabbage Potato Soup with Dumplings
- Potato Gratin with Jalapeño & Tempeh Bacon
But that doesn’t mean that they aren’t totally delicious. Especially dipped in this chipotle sauce made out of soaked raw cashews. Although healthier than dairy, cashews do have fat so if you want, you could try using drained tofu instead and that will cut some of the fat.
Potatoes, both the skin and fresh, are a good source of vitamin C as well as vitamin B-6, 11 percent for thiamine and niacin, and small amounts of folate, riboflavin, and pantothenic acid. A baked potato can be part of a healthy plant-based diet.
I’d love to hear your feedback in the comments below for this Thick-Cut Seasoned Fries Recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Thick Cut Seasoned Fries with Chipotle Sauce
- Measuring Cups and Spoons
- 2-3 large russet potatoes or sweet potatoes
- 1 Tbl cornstarch
- ½ tsp sea salt
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp paprika
Chipotle Dipping Sauce
- 1 cup cashews
- 2/3 cup water
- 1/2 tsp ground chipotle chili powder (or more to taste)
- 2 cloves garlic
- 1 Tbl fresh lime or lemon juice
- sea salt and pepper to taste
- Preheat oven to 425 degrees.
- Start by soaking the cashews in 2/3 cup hot water for 30 minutes or more.
- Peel and slice potatoes into thin wedges.
- Mix seasonings in a small bowl
- Put into a large bowl and dust with cornstarch seasoning mixture.
- Evenly place the seasoned wedges on a baking sheet making sure there’s space between each one so they will crisp.
- Bake for 25 minutes, flipping half way through. Keep an eye on them so they don’t burn.
Chipotle Dipping Sauce
- Add the soaked cashews and their water to a high-powered blender and blend until smooth. It may take several minutes.
- Add the remainder of the ingredients and blend again until smooth, adding more water to thin as necessary. Taste. If you like it spicier, carefully add more chipotle powder as it can be very spicy.
Salt is not included in nutrition label.
THE RECIPES YOU HAVE ARE STILL THE GREATEST. MY FAVORITE IS STILL BEEFLESS STEW.
MY HUSBAND AND I DO NOT LIKE TOFU. HOW ABOUT MORE RECIPES WITH FARRO.
THANK YOU OVER AND OVER AGAIN
I love the beefless stew, too! And farro is a fun grain. Good idea for more recipes with it!