These delicious 'fries' will have you swooning ! Especially when dipped in my homemade ranch dressing.
easy side dish recipe, kid-friendly recipes, whole30 recipes
Allow 3-4 hours to soak cashews to make cashew cream*I usually soak them the night before.
For cashew creamif not living dairy free you can skip this step and use buttermilk
4medium russet or orange sweet potatoesor a combination of the two (as oval and uniform looking as you can find)
2Tablespoonsish olive oil
sea salt and pepperto taste
Ranch Dressing Ingredients:
1cup light olive oil or avocado oil
2largeeggsthe second is back up ( both eggs need to be room temp, very important!)
Juice of half a lemonroom temp
1/2cupcashew creamIf you aren't on W30 you could use buttermilk
1/2teaspoonfreshly ground black pepper
1 1/4teaspoononion powder
1 1/4teaspoongarlic powder
Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3-4 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. Store in fridge until ready to use (expires in 4 days)
Preheat oven to 425 degrees and place oven rack in upper third of oven. Place parchment on rimmed cookie sheet
Wash, then pat potatoes dry. Cut into wedges so the thick side (the skin side) is no more than 1/2" thick. I like to cut the potatoes in half lengthwise, then cut each half into quarters (or thirds depending on size)
Place wedges on parchment covered cookie sheet, toss in olive oil until potatoes are evenly coated. Sprinkle with sea salt and pepper to taste
Place in the preheated oven and roast for 35-40 turning once, halfway through cooking time. Remove when edges are golden and crispy.
Garnish with extra chives and cilantro for dressing if desired
While Potatoes Cook, Make the Dressing:
Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender. The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
Add the juice of half a room temp lemon.
Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da!
Place in a small dish and dip those fries to your heart's content!