These french fries are incredibly easy to make, require no unusual preparation, are crispy, crunchy and perfect for dunking in all sorts of dips or topping with favorite french fry toppers.
- 3 medium Yukon Gold Potatoes
- Olive Oil
- Sea Salt to taste
- Fresh Black Pepper to taste
Preparation time 5mins
Cooking time 30mins
Adapted from glutenfreeveganpantry.com
Preheat oven to 425˚F
Ensure your potatoes are cleaned and rinsed
Leaving the skins on the potatoes, chop into thick matchsticks, approximately ¼" by ¼" thick.
Spread chopped potatoes onto a parchment lined cookie tray, ensuring that none of the potatoes are overlapping each other. Make sure to not overload your tray. For three potatoes, you will most likely need to cook them in two batches, depending on the size of your cookie trays.
Using an oil mister or spray oil, mist the chopped potatoes with olive oil and sprinkle with sea salt and fresh ground black pepper.
Bake for 25 minutes, until golden brown and crispy,
Enjoy the best vegan french fries as is or dip into your favorite ketchup, vegan gravy or sriacha vegan mayonnaise.