Baked Herb Fries with Beet Garlic Mayo By @thefoodietakesflight
2 large (650g) potatoes, I used Yukon gold potatoes
1 tsp rose salt @suncorefoods
1 tsp dried basil or chopped fresh basil
1/2 tsp dried rosemary
1/2 tsp dried parsley
Sprinkle of pepper
Drizzle of olive oil
Beet Garlic Mayo
1/2 cup vegan mayo
2 cloves garlic, minced
1 tsp beet powder @suncorefoods, diluted in 1/2 tbsp hot water
Dash of pepper
Salt to taste
Heat the oven or oven toaster at 350F. You can also air-fry these!
Wash and peel the potatoes. Slice into 1/2-inch pieces and wash through water. Soak in room temp. water for 10 minutes. This is to remove the starch and get the potatoes crispier!
Mix the potatoes with the salt, herbs, salt, pepper, and olive oil. Place on a lined baking tray. Baked for 35-40 minutes, flipping halfway through, or until golden brown and crisp.
For the mayo dip, simply mix everything together until well incorporated. Adjust seasoning based on your desired taste.