I’ve been on a mission to get out of my normal-ingredient funk and have been wanting to try gochujang, a Korean chili paste, for a few months now. What better way to combine a light spicy-sweet sauce than with vegan baked french fries!?!? So delicious I might have eaten double the amount I “should” have…. so this baked french fries recipe for 4 servings is for those with willpower. I clearly have no willpower.
First off, I was a little concerned gochujang would be pretty spicy. The gochujang I ordered had way more of a sweet taste than spice, and although I would much prefer more spice over sweet, my various immune issues are not letting that happen these days, so this sauce ended up being a wonderful surprise. And baked french fries are seriously as good as it gets… so this was the perfect side to go along with my all-time fave hatch green chili burgers, or if you’re in a bind and need something fast, there’s no better store-bought option than these fave pre-made veggie burgers.
If you have not tried baked french fries then you’re in for a real treat, and I seriously don’t think you’ll ever buy frozen “fried” french fries ever again. They are quite easy to pull together, and have only a few ingredients, and you can quickly chop them up, prepare the baking sheet, and then go do other things while they’re baking. I promise once you try these, you won’t want anything else.
Does this baked french fries recipe remind you of summer? It certainly does for me! And does it feel like summer where you are??? It’s ridiculously hot in Texas, although we’ve still had several nice nights to enjoy dinner on the patio, and I’ve been spending many of my days dreaming of all my fave summertime recipes and coming up with some new ideas to share here with you.
And speaking of summer… since we all need to admit we’re already IN summer, I wanted to share a book I finished a few months ago: Leo of Golden. It’s a wonderful story about a man who visits a small town in Georgia and all of the characters he meets along the way. You’ll fall in love with the town he writes about as much as the characters… and when you finish the book, you must Google to find out which town he based the book on. Discovering the real city/story was almost as much fun to me as reading this awesome, heart-felt story. It’s perfect for your summertime reading list and would be a wonderful addition to any bookclub! Huge thanks to my mom for that recommendation.
Happy remainder of Spring/Summer to you!
Peace and love,
Jen
Here’s the recipe: Vegan Baked French Fries with Gochujang Dipping Sauce
Vegan Baked French Fries with Gochujang Dipping Sauce
Ingredients
Vegan Baked French Fries
- 3 large russet potatoes
- 2-3 tablespoons olive oil
- 1/4-1/2 teaspoon salt
- 1/4-1/2 teaspoon black pepper
Gochujang Dipping Sauce
- 1/3 cup vegan mayo
- 1 tablespoon Gochujang
Instructions
For the Baked French Fries
- Heat your oven to 425 degree and cover a large baking sheet with parchment paper.
- Slice your potatoes (skins on) into 1/4" strips. Cut each slice in half if you'd like shorter fries.
- Pile the potatoes onto the baking sheet and top with olive oil, starting with only 2 tablespoons. Using your hands, cover the potatoes with olive oil, adding more as needed so each slice is well-covered. Spread them out on your pan so they don't touch, then add salt and pepper to taste. I'd recommend starting with 1/4 teaspoon of each and adding more once the fries are done if they're not salty/peppery enough.
- Bake the potatoes for 30 minutes, remove and turn, then bake a final 20 minutes. Enjoy immediately (they won't keep too well)!
Gochujang Dipping Sauce
- Combine both ingredients in a small bowl, stirring together completely. Enjoy immediately. This will keep in the fridge for a few days and is a great topping for veggie burgers if you have extra!