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
Method
Fries
Pre-heat oven to 200ºC (400ºF). Line a baking tray with parchment paper, set aside.
Cut potatoes into thin fries by slicing them lengthways and cutting them into long thin fries.
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.
Place potatoes into a large mixing bowl and drizzle over oil and season with dried herbs and pink salt. Mix until well coated.
Arrange potatoes in one layer across the lined tray. Use 2 oven trays if needed.
Roast in the oven for 35-40 minutes or until golden and crispy. You can flip the fries halfway through roasting.
Make dip whilst fries are cooking.
Peanut Butter Dip
In a mixing bowl, add all ingredients except the water. Mix until ingredients are just incorporated.
Using a whisk, gradually pour in the water and whisk mixture until well combined, smooth and light in colour.
Pour into a serving bowl.
When fries are ready, transfer them to a serving platter and place the dip in the middle.
Sprinkle fries with fresh chopped parsley.
Serve and Enjoy!
Notes
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 https://wholesomepatisserie.com/roasted-herb-fries-peanut-dipping-sauce/