Today's video is dedicated to all the French fry lovers
So today we're going to be making 4 different French fry recipes
Everything is going to be baked in the oven, as opposed to being deep-fried, just to make it a bit more wholesome.
We're gonna start out with some simpler recipes and then we're gonna end it with the most epic loaded fry recipe ever. It's seriously
seriously so so good and then for every french fry recipe that we share with you,
we're gonna show you how to make at least one, if not two different dipping sauces cuz let's be honest
we just use french fries as a carrying device for the dipping sauces, right? Alright, let's get started.
We're gonna begin by making some crispy baked seaweed fries served with a hoisen mayo
and a Sriracha Mayo. Russet potatoes are kind of the gold standard for recipes like this one, but Yukon Gold works really well
too. I like to keep the skin on for extra fibre, but you can peel it if you'd like.
So we're gonna cut these into thin little strips about one centimeter or half an inch in thickness.
Once we've cut everything up we're then gonna dunk it into some cold water and then let it sit for about ten minutes or
so. So this is optional but I've mentioned in a previous video that soaking your potatoes in water like this,
helps it to remove the starch that's on the outside of the potatoes that helps it to crispen up when it's cooking in the oven.
So while this soaks, we're gonna prep the seaweed. We're gonna use about two nori sheets and using a knife
we're just gonna cut them into small little pieces. The seaweed gives a very mild umami flavor to the potatoes.
It is optional you can omit it if you'd like, but I think it's fun. It's something different than just regular plain french fries.
By now we can drain the water from the potatoes and then we're gonna dry it as well as we can
using a clean kitchen cloth.
Then we're gonna transfer it all to a parchment lined baking dish. Now drizzle over top about one tablespoon of vegetable oil,
one teaspoon of onion powder,
1/4 teaspoon each of salt and some freshly ground black pepper and 1/8 of a teaspoon of cayenne pepper.
And finally, we're gonna add to it the cut-up seaweed. Then we're gonna toss everything to coat and spread the potatoes apart.
You really don't want your potatoes to be too crowded in the pan
otherwise, they're not going to crispen up,
so you can transfer it over to a second parchment lined baking dish if you need to.
We're then gonna pop all of this into the oven to bake at 200 Celsius or 400 Fahrenheit for about 40 to 45 minutes.
We are gonna stop once at the halfway point to give it a gentle flip.
Now we're gonna be making the dipping sauces. The first one is a classic,
it's a winner every time and it's Sriracha Mayo. So it's really easy to make, to a small bowl,
we're gonna add three tablespoons of vegan mayonnaise, 1 tablespoon of Sriracha hot sauce. Give it all a stir and that's it.
We'll use the same process when making the hoisen mayo. So 3 tablespoons of vegan mayo and 1 tablespoon of hoisen sauce.
Give it a swirl and you're finished.
When the fries are golden and crispy we're gonna take it out of the oven and sprinkle on a little bit more salt. This time
we're using sea salt for the added crunch.
So the dips can be served on the side and dunked into or you can do as we're doing here,
which is drizzling that Sriracha mayo sauce over top of the French fries. You can then sprinkle over top some freshly sliced
scallions and some toasted sesame seeds.
It's seriously such a delicious unique way of enjoying french fries with the umami flavors from the seaweed.
It's such a small little ingredient to that makes such a big difference in flavor. It's a dish
I'm sure you're gonna want to make I get in again and again.
It's a very loud crunch. For the next recipe, we're making these mouth-watering miso roasted sweet potatoes with a sambal tahini mayo. For this recipe
we're gonna cut the potatoes into wedges. For that we're gonna first cut it in half
lengthwise and then we're gonna cut into it on an angle making about 4 or 5 wedges per half a potato.
Now to a large bowl we're gonna add 1 tablespoon of sesame oil, 2 teaspoons of maple syrup,
2 teaspoons of miso paste and
2 teaspoons of sambal oelek. And using a fork we're gonna mash and mix this all together and then we can add in the wedges,
along with 1 teaspoons worth of freshly grated ginger. And then we're gonna toss everything to coat.
Transfer the sweet potatoes over to a parchment lined baking dish and then spread the pieces apart as much as you can and then we're
gonna bake it in the oven at 350 Fahrenheit or 180 Celsius for about 35 to 40 minutes.
You are gonna want to give the potatoes a flip at least once at the halfway point and if you have any leftover marinade,
you can kind of just evenly spread that over the potatoes before you put it back in the oven to bake.
Meanwhile, we're gonna make the spicy sambal tahini mayo. This dipping sauce together with the flavors from the caramelized miso sweet potatoes is absolutely
heavenly.
I seriously have no other words to describe it. Really
simple to make so all you're gonna need to do is grab a small bowl and then we're gonna add to it 1
tablespoon of vegan mayonnaise, 1 tablespoon of tahini,
2 teaspoons of water, 1 teaspoon of sambal Oelek and 1 teaspoon of sodium reduced soy sauce.
Then give it all a stir and you're done when the potatoes are cooked through and slightly golden along the edges,
you're ready to enjoy this along with your dipping sauce.
We varied up this recipe a little bit by cutting the potatoes into wedges
which makes them soft and warm on the inside and deliciously caramelized on the outside.
If you want to crispen them up on the outside even more you can bake them on your ovens broiler setting just for an
extra couple of minutes. I've made this dish at least 3 times in the last month. It's so good,
so addicting and that dipping sauce is absolutely heavenly. For the next recipe
we're making some non potato fries, which are going to be the baked zucchini fries. These were gonna serve along with 2 different dips.
We're gonna begin by cutting two medium zucchinis into 1 inch or 2 centimeter thick fries
and then we're gonna transfer it to a shallow dish.
We're gonna drizzle over top 2 teaspoons of vegetable oil and then toss this to coat then we're gonna pour over top,
three-quarters of a cup of breadcrumbs, 2 tablespoons of nutritional yeast, 1 teaspoon of salt and some freshly cracked black pepper.
Using our hands, we're gonna mix everything together to coat the zucchini.
So we're using bread crumbs because it really helps to crisp it up the outside of the zucchini,
otherwise
it just gets kind of soggy when it's baking. And you can get really creative with this recipe too by adding different spices into it,
if you'd like things like curry powder or Cajun spice, Italian mix, the options are endless.
We're now gonna transfer it all to a parchment lined baking tray spread it all apart and then bake it in the oven at
340 fahrenheit or 170 Celsius for about 20 minutes.
We're then gonna remove it from the oven give it a gentle flip and then bake it again for another 20 minutes or so.
So while the zucchini is baking away,
we're gonna make two different dipping sauces.
You of course don't need to make both but we just wanted to give you options.
So first up is going to be this roasted red pepper dip. To a small food processor
we're going to add about two roasted bell peppers from a jar, along with
one teaspoon of sambal Oelek and half a teaspoon each of garlic powder, dried basil and dried oregano.
Then we're gonna blend it all up until it's coarsely chopped.
So this is our version of a marinara sauce
but instead of using Tomatoes we're using the roasted bell peppers.
Now you can heat it up in the microwave or on the stove if you'd like,
but I like to enjoy it like this. Next we're gonna be making a Thousand Islands dip.
So for this to a bowl
we're gonna add 1/3 of a cup of vegan Mayo, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles, 1 tablespoon of sweet chili sauce,
1 teaspoon of pickle juice that we just took straight out from the pickle jar and some freshly cracked black pepper.
Then we're gonna give it all a mix to combine. This Thousand Island sauce, if you've never had it before it's really creamy
It's kind of just like the toppings you would put on top of a burger or a hot dog,
so it's really nice to dip your fries into it. When the zucchini is golden on the outside and soft on the inside,
it's ready to enjoy. Crispy breaded zucchini fries with some yummy dips, it's a nice alternative to regular potato fries every once in a while.
This last recipe is gonna blow you away we're gonna be making some loaded chili sweet potato fries
We're gonna begin by putting about half of a cup of raw cashews into a bowl and then we're gonna cover it with some boiling
water and set this aside for now.
Then we'll peel about four medium sweet potatoes and cut them into about half an inch or 1 centimeter thick fries.
Try to cut them as evenly as possible or similar in thickness so that they'll cook
evenly. And as we've done before we're gonna soak the potatoes in cold water and then let it sit for about 10 minutes or so.
Meanwhile, we're gonna prep the veggies for the chili.
We're gonna finely chopped 1 medium onion, we'll mince 3 cloves of garlic and we'll finely chop 2 medium carrots.
By now, we can drain the water from the sweet potatoes and dry them as best
we can using a clean kitchen cloth. And then we're gonna transfer the potatoes to a parchment lined baking tray and
sprinkle over top 1 tablespoon of arrowroot starch or corn starch.
Using our hands, we're gonna get in there to coat the fries as evenly as we can and then we're going to cover the french
fries with about 1 tablespoon of vegetable oil, half of a teaspoon each of onion powder, garlic powder,
salt and just a little bit of freshly cracked black pepper. Then get in there with your hands again and mix it all together.
We're then gonna divide the potatoes over two baking trays
spreading the fries apart as much as possible from one another and then we're gonna bake the potatoes in the oven at 430 Fahrenheit or
220 Celsius for about 20 minutes. T hen we're gonna stop to give it a flip and then we're gonna bake it for another about 20
to 25 minutes.
Next we're gonna make the chili.
So to a large pot on medium-high heat,
we're gonna add a little bit of vegetable oil along with the onion and garlic.
We're gonna cook this for about three to five minutes until the onions become translucent
and then we're gonna add one teaspoon of ground cumin, half a teaspoon each of dried oregano and salt and a quarter teaspoon each of
smoked paprika powder and chili powder.
We're gonna let this cook for about a minute stirring throughout and then we're gonna add to the pot, the chopped carrots
1 400 gram cans worth of diced tomatoes, one and a half cups of cooked black beans,
1/2 of a vegetable bouillon cube and 1/2 of a cup of water.
Then we're gonna give this a stir. Let it cook for about 20 minutes.
We're gonna partially cover it with a lid and we're gonna stop to stir it periodically until all the liquid has been absorbed,
and the chili is thick and soft. So while this is cooking away, we're gonna make the cheese sauce. To a high speed blender,
we're gonna add the drained, soaked cashews,
along with half of a cup of water, 2 teaspoons of fresh lemon juice, 2 tablespoons of nutritional yeast, a quarter teaspoon each of
garlic powder and onion powder and salt and 1/8 of a teaspoon of smoked paprika.
Then we're gonna blend it all up until it's smooth and creamy, and when it's done,
we're gonna transfer this to a small saucepan on medium high heat stirring frequently. After about three minutes
the sauce should be thickened up and ready to enjoy.
The last little bit that we're gonna need to make is some quick homemade salsa.
So for this we're just gonna need 1 cup of cherry tomatoes.
We're gonna chop that up, add it to a bowl along with half of a red onion that's been finely chopped and the juice from
half of the lime.Then we're gonna give it all a mix and now it's finally time to assemble the loaded chili fries.
So we are going to pile the sweet potato fries onto a plate. We're gonna top it generously with the chili,
in fact all of the chili that we made. We're drizzle over top some of that warmed creamy cheese sauce.
We're gonna also drizzle on some Sriracha hot sauce.
Pile on top of that, the salsa and finally we're gonna add some fresh avocado slices and some thinly sliced scallions.
Every minute of making this feels like time well-spent. It's an explosion of flavors. It's hearty, it's warm,
it's nourishing. It's a feast for the eyes and for the belly.
It's best if you can enjoy it with company, but it's so darn tasty, you're not gonna want to share it with anyone.
I think that's it for today. I hope you guys enjoyed today's video. It is a video about french fries though.
What is there not to love? But if you did enjoy the video feel free to give it a thumbs up
It means a lot when you do and we've started to plan recipe videos as we go into spring in summer,
so if you have any particular
requests or any themes for recipe videos that you'd like to see feel free to share that in the comments below.
See you guys down there. Thanks a lot for watching pick up lime signing off. We'll see you in the next video.