Crispy Old Bay French Fries With Sweet Onion Cashew Dip

Serves 2 servings     adjust servings

Inspired by With Food + Love


    French Fries

    • 2 large russet potatoes,scrubbed well and cut into fries
    • 1 Tbsp. [aflink u=""]ghee[/aflink] (can sub in [aflink u=""]coconut oi[/aflink]l to make them vegan)
    • 1/2 tsp. [aflink u=""]sea salt[/aflink]
    • 1 tsp. [aflink u=""]old bay seasoning[/aflink]
    • 3 tsp.[aflink u=""] tapioca starch[/aflink]

    Onion Dip

    • 1 cup [aflink u=""]raw cashews[/aflink], soaked for a few hours or up to overnight
    • 1/2 cup unsweetened almond milk
    • 2 tsp. [aflink u=""]dehydrated onions[/aflink]
    • 1 large clove of garlic, pressed
    • 1/2 tsp. [aflink u=""]sea salt[/aflink]
    • Juice from 1 large lemon
    • Minced chives, to top


    1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
    2. Add the cut potatoes, ghee, salt, old bay and tapioca starch to a mixing bowl. Use clean hands to toss the fries until they are completely coated with ghee and seasoning.
    3. Pour the fries out onto the parchment lined baking sheet, and arrange them into a single layer. Bake them for 20 minutes, remove them from the oven, flip them and bake them for another 15-20 minutes or until crispy.
    4. While the fries are in the oven, start on the dip. Drain your soaked cashews, and add them to a high speed blender with the almond milk, dehydrated onions, garlic, sea salt and lemon juice. Process until it is smooth and creamy. You might need to use a tamper. Once it's completely smooth, put it into your desired serving dish and top with chives.
    5. Serve the french fries hot with some of the dip on the side for dippin'! Enjoy!


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