Description
Hand cut French fries, air fried or baked to crisp golden perfection, tossed in a sticky spicy and sweet glaze.
Ingredients
- 4 large russet potatoes, cut into fry shapes
- 1 tbsp oil
- 1 tsp paprika
- salt & pepper
Sticky Spicy & Sweet Glaze:
- 1/2 cup BBQ sauce
- 3 tbsp maple syrup
- 1 tsp minced garlic (about 2 cloves)
- 1 tsp chilli flakes
Cashew Dill Dip:
- 1 cup cashews
- 1 1/2 cups water
- 1 tbsp lemon juice
- 1/2 tsp salt (or more, to taste)
- 1 tsp dried dill
Instructions
- Preheat the air fryer to 375 F or oven to 425 F. In a large mixing bowl, toss the fries with the oil, paprika, salt and pepper until coated.
- Air fryer method: Air fry for 20 minutes, stirring occasionally, until golden and crispy.
- Oven method: Bake for 20 minutes, flipping halfway through until golden and crispy.
- Meanwhile, in a small bowl, whisk together all glaze ingredients.
- Add all ingredients except the dill into a high speed blender and blend until smooth. Once smooth, stir in the dill. The cashew dip thickens in the fridge so if you have leftovers, it will be thicker next time you use it (you can always thin it out with a little non-dairy milk).
- Once fries are cooked, remove from the oven and add to a large bowl immediately. Drizzle the glaze overtop and toss quickly to coat. Serve your spicy fries with cashew dip immediately. Enjoy!
Notes
- You can peel your potatoes or leave the skins on in this recipe! You can use other potatoes like red or gold potatoes in this recipe, but they’ll be a little smaller and less starchy than these russet potato fries.
- If you can’t have nuts, try raw sunflower seeds or hemp seeds instead. They work quite well as a base for creamy sauces!
- For simplicity I used dried dill, but if you have fresh, go ahead and use it! Chop up about a tablespoon of fresh dill to substitute the 1 teaspoon dried.
- Prep Time: 20 minutes
- Cook Time: 20 minutes