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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.
Ingredients
- 2 russet potatoes
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon fresh black pepper
- olive oil
Instructions
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Preheat oven to 425 degrees.
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Wash the skin of the potatoes and pat dry. Microwave potatoes for 5 minutes and let cool for 2-3 minutes.
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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.
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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).
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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.
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Sprinkle half of the dry seasoning mixture on the potatoes. Flip potatoes over and sprinkle the rest of the seasoning evenly.
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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.
Optional
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Serve with my vegan cheese sauce! Recipe in the notes section.
Recipe Notes
Click here for my Vegan Cheese Sauce!
