baked rosemary fries with a dairyfree garlic dip #glutenfree #vegetarian #vegan
INGREDIENTS
FRIES
- 3 medium potatoes
- 1 tbsp olive oil
- ½ tsp coarse sea salt
- 2 tsp dried rosemary
- medium hot chilli flakes (I used Turkish pul biber)
- ketchup, to serve (optional)
ROASTED GARLIC DIP
- ½ cup raw cashews, soaked overnight
- 2-3 tbsp lemon juice
- 1 tbsp nutritional yeast (we recommend this brand)
- ¼ tsp dried rosemary, crushed into a fine powder
- 3 large garlic cloves
- ¼ tsp fine sea salt, adjust to taste
- white (or black) pepper, to taste
METHOD
- If you have new potatoes, scrub them (peel them otherwise) really well and cut into ½ cm / 0.2″ wide matchsticks. Try to make them as even as possible so that they cook evenly.
- Plunge the matchsticks into a bowl of cold water and let them sit in it for about 30 min. Soaking will get rid of excess starch and result in crispier fries. Prepare roasted garlic dip while fries are soaking.
- Place about ½ tsp of coarse sea salt and 2 tsp of dried rosemary in a pestle and mortar and grind them together into rosemary salt.