I was really craving some hand-cut french fries but I try my hardest to keep my apartment dairy-free–since I am sensitive to dairy and only indulge when I’m out at restaurants–and I wanted to make them taste like cheese fries. The trick? Nutritional yeast!
Nutritional yeast has this nutty, cheesy flavor and is both dairy-free and vegan. I also added salt, pepper and paprika to give them more depth. And if you really want to take them to the next “cheesy” level, make my vegan cheese sauce (that I use for my mac and cheese recipe) for a dipping sauce! Recipe for the sauce is in the notes section.
- 2 russet potatoes
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon fresh black pepper
- olive oil
Preheat oven to 425 degrees.
Wash the skin of the potatoes and pat dry. Microwave potatoes for 5 minutes and let cool for 2-3 minutes.
While potatoes are cooling, mix together dry ingredients in a small bowl. I like to use my fingers to break down the nutritional yeast so its a finer texture.
Cut the potatoes in half lengthwise. Continue to cut the halves lengthwise until you have about 5-6 slices per half (10-12 fries per potato).
Place aluminum foil in a baking sheet and place potatoes on the sheet. Drizzle with olive oil and toss so they're coated on both sides.
Sprinkle half of the dry seasoning mixture on the potatoes. Flip potatoes over and sprinkle the rest of the seasoning evenly.
Bake for 15 minutes. Increase the temperature to 450 degrees, flip the potatoes over and bake for another 10 minutes or until crispy. Let cool for 3-5 minutes before serving.
Serve with my vegan cheese sauce! Recipe in the notes section.
Click here for my Vegan Cheese Sauce!