Roasted Herb Fries + Peanut Dipping Sauce
Recipe type: Sides, Fries, Dinner, Vegan, Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 2-4
  • Fries
  • 3 medium-large russet potatoes, unpeeled and scrubbed clean
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp dried Italian herbs
  • 1 tsp pink salt
  • Peanut Butter Dip
  • ½ cup crunchy or smooth peanut butter
  • 1 Tbsp soy sauce, gluten free if preferred
  • 1 tsp garlic powder
  • 1 tsp coconut sugar
  • ⅛ tsp ground ginger
  • Juice of ½ a small lime
  • 1 tsp apple cider vinegar
  • ¼ cup water
  • 2 Tbsp fresh parsley, roughly chopped, to serve
  1. Fries
  2. Pre-heat oven to 200ºC (400ºF). Line a baking tray with parchment paper, set aside.
  3. Cut potatoes into thin fries by slicing them lengthways and cutting them into long thin fries.
  4. Lay potatoes out on a few sheets of paper towel and pat them dry. Leave them for 5 minutes and pat them dry one last time.
  5. Place potatoes into a large mixing bowl and drizzle over oil and season with dried herbs and pink salt. Mix until well coated.
  6. Arrange potatoes in one layer across the lined tray. Use 2 oven trays if needed.
  7. Roast in the oven for 35-40 minutes or until golden and crispy. You can flip the fries halfway through roasting.
  8. Make dip whilst fries are cooking.
  9. Peanut Butter Dip
  10. In a mixing bowl, add all ingredients except the water. Mix until ingredients are just incorporated.
  11. Using a whisk, gradually pour in the water and whisk mixture until well combined, smooth and light in colour.
  12. Pour into a serving bowl.
  13. When fries are ready, transfer them to a serving platter and place the dip in the middle.
  14. Sprinkle fries with fresh chopped parsley.
  15. Serve and Enjoy!
Store leftover fries in an airtight container, refrigerated, for 2-3 days.
Store leftover peanut butter dip in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at