"Cheesy" Crispy Baked Fries [nut free | dairy free | vegan]

I love love love potatoes. And of course, so do my kids. We devour them in minutes around here. We dip them in all sorts of sauces - aioli, pesto, ketchup, mayo, bbq sauce and today: cheese sauce (plant based cheese sauce, of course!). 

This time my cheese sauce is nut-free. I usually use cashew sauce for creaminess but this time I used pepitas (pumpkin seeds) instead. 

#puremamas @JuliNovotny Crispy Fries Recipe || Vegan Cheese Sauce Recipe
Crispy Baked French Fries | Recipe via @julinovotny #puremamas | vegan & gluten-free

Everybody always asks me how to get the fries to taste crispy! I have an answer for you: corn starch! You don't need more than 1 Tbsp of corn starch to crisp them up and it's an optional ingredient. If you want to keep your cuisine cleaner and not use powders, then great, you do not need to add it. But don't expect your fries to be overly crispy unless you cook them for a really long time and most of the moisture is gone. That works too but the fries tend to be almost rock hard. 

Crispy Potato Fries || Cheese Sauce (vegan + nut free) || Recipe via #puremamas @JuliNovotny

The Kennebec potato seems to work best for me. It's got a really soft skin and they are easy to cut. Much easier than a russet or sweet potato. They also cook quickly and crisp up really nicely. 

Half of my potatoes were cooked on a deep dish baking sheet but one had parchment and the other did not. I prefer the cooking without the parchment for quicker cooking potatoes and crisper texture. But, of course that means I might have to scrub the pan a bit harder at clean up. 

Crispy Baked Fries Recipe

Yields 2 cookie sheets or 2 medium bowls full

INGREDIENTS

  • 4-5 Kennebec Potatoes (keep skin on), cut into long chunky slices
  • 1 Tbsp avocado oil
  • 1 Tbsp corn starch
  • 3 pinches of sea salt

 

  • Zip lock bag, freezer size (for mixing ingredients)
  • Oil for baking pan/tray or parchment paper for lining pan/tray (optional)

DIRECTIONS

  1. Preheat oven to 430 degrees F (convection bake). 
  2. In a zip lock baggie combine everything but the oil/parchment for the pan. Seal the zip lock bag and shake and mix with hands.
  3. Once potatoes are completely coated, spread out evenly onto lightly oiled baking trays (or covered in parchment). Do not overlap potatoes. 
  4. Bake for 30-40 minutes, depending on oven. Keep an eye out because if they do not have parchment paper they are quicker to cook and if they are thinner chunks of potato they are also cook quickly. So cook time will vary. They are done when both sides are browned. I like to swap trays from top tack to bottom rack and bottom rack to top rack for even cooking. 
  5. Once fries are done, remove them with a metal spatula so they don't get crushed or mangled. 
  6. Dip in your favorite sauce. See below for my nut free vegan cheese sauce recipe. 

Cheesy Sauce [nut-free version]

INGREDIENTS

DIRECTIONS

  1. Blend everything up in a blender on medium and then high speed. You'll have to scrape the sides of the blender a few times to get it all mixed evenly. 
  2. This will take about 2 minutes to get all the chunks removed and evenly mixed and creamy. Add more water if necessary. 
  3. Use this sauce as a dipping sauce or just squeeze it all over the fries before serving. We did the latter and dipped the cheesy fries into bbq sauce. So good. 
I'd love it if you would  pin this image to Pinterest ; It would make my day! Have a wonderful week everybody!  And if you decide to make the recipe,  please share your image on Instagram , I'd love to see your creation. Feel free to tag #puremamas

I'd love it if you would pin this image to Pinterest; It would make my day! Have a wonderful week everybody!

And if you decide to make the recipe, please share your image on Instagram, I'd love to see your creation. Feel free to tag #puremamas

Your Basic Sautéed Greens

Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for this recipe. Dark leafy greens are so delicious and usually I eat them raw - whether it be a pesto dish, a salad, or chopped on top of pasta - but the cooked greens are so comforting, wintery and super dense. 

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Sautéing is an especially easy and simple way to get your greens. You can pair them with just about anything. I like them with a heavy starch like baked potatoes or rice. Last night I had them on top a creamy lentils and sweet potato slow cooker meal { <---- Check out the photo I posted on my Instagram feed}. Add some toasted hazelnuts or sesame seeds. Throw sautéed greens on top of a stew or soup. The possibilities are endless.  

And let's not forget that these dark leafy greens are what I call super hero fuel. They are the ultimate superfood - full of antioxidants, fiber and all sorts of vitamins and alkalizing minerals

All you need to make this really simple gourmet side dish is:

a pan

olive oil

an onion

garlic

veggie stock

That's it! 

print recipe
Your Basic Sautéed Greens
Quick, simple and full of flavor, this sautéed greens recipe will have you wanting to eat healthy food every day.
Ingredients
  • 1 head dark leafy greens (i.e. swiss chard)
  • 2 Tbsp shallots or yellow onion, chopped
  • 1/2 olive oil or coconut oil
  • 2 cloves garlic, pressed
  • 1 tsp bouillon (vegetable stock concentrated)
  • 1/3-1/2 cup water
  • to taste salt + pepper
Instructions
In a frying pan, heat olive oil and add onions. Cook until onions are translucent {about 2-3 minutes}.Mix with a wooden spoon or spatula. Then add greens, bouillon and garlic. Keep tossing in the oil and get them nice and coated and wilted {less than a minute}.Add water and cook for another 3-5 minutes. Watch to be sure they don't get too burned or pan is too dry. If it's dry add a little more water or a sprinkle of some oil. And keep tossing until greens are cooked and wilted - no longer crisp.And voila! You've got some fancy shmancy uber healthy sauteed greens. Good work. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.
Details
Prep time: Cook time: Total time: Yield: 2 side dishes or 4-5 garnishes

Zucchini Pasta with Olive Tapenade

I'm over at the Honest Company again this week, guest blogging! Today I'm featuring one of my latest favorites - an olive tapenade over zucchini noodles. It's amazing! (I got the idea from chef perkunas food delivery! He makes one that is to die for. It's different but has lots of green olives. YUM and I'm obsessed. Try it!) 

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This dinner or lunch salad is so unique and full of flavor. The combination of flavors is unlike what you have ever tasted. 

This Zucchini Pasta with Olive Tapenade recipe is a must-try! 

For full recipe and photos, go to the Honest Company blog!