Recipe: Baked French Fries With A Creamy Dill Dip
Happy National French Fry Day! Fries don't have to be super greasy and bad for you. To celebrate the day, I created this healthier baked French fries recipe with a creamy dill dip.
VEGAN | GLUTEN-FREE | NUT-FREE | 4 SERVINGS (as sides)
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes
- 1 large russet potato
- 1 large sweet potato
- 2 tbsp cold-pressed, unrefined extra virgin coconut oil, melted
- 1 tsp onion powder
- 1/2 tsp garlic salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Dash sea salt
- Dash fresh ground black pepper
- 2.5 tbsp vegan mayonnaise (I used Hellmann's)
- 1 tsp lemon juice
- 1 tsp classic mustard
- 2 tbsp fresh dill, chopped
- 2 tbsp hulled hemp seed
- A couple handfuls of microgreens, such as broccoli microgreens
Preheat the oven to 425°F. Rinse potatoes in water and pat dry with a paper towel. Cut potatoes lengthwise into fries and place in a bowl. Pour melted coconut oil over fries and rub evenly with your hands. In a small bowl, mix together half each of the onion powder, garlic salt, paprika in addition to all of the cayenne pepper, sea salt and black pepper. Sprinkle fries with the spice blend and shake the bowl to coat. Place fries on a large baking sheet in a single layer, trying to avoid them being too close together. Place baking sheet in oven and bake for 40 minutes, flipping once halfway.
While the fries are baking, in the bowl that was used for the spice blend mix together the mayonnaise, lemon juice, mustard, fresh dill and the remaining spices.
Once the fries are done, let cool for 5 minutes. Top with hemp seeds and microgreens. Enjoy!