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 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.
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!