Vegan Parmesan Oven Fries with Buffalo Hummus

Totally addictive vegan parmesan oven fries made with wholesome russet potatoes and cashew parmesan, and served with buffalo hummus. Perfect vegan game day fare!

A couple of months ago, I went out for lunch to Grow Your Roots Vegan Cafe with a friend. I ordered a buffalo chick’n burrito with a side salad, while my much wiser friend ordered their famous veggie burger and parmesan fries. Now, I like to think of myself as someone who is not easily distracted, but let me tell you–I had a hard time carrying on a conversation as I stared longingly at her plate of perfectly crispy, salty, cashew parmesan-crusted fries. (Of course she allowed me to try a few.) As soon as I got home that afternoon, I set to work brainstorming ways to bring the goodness of those parmesan fries into home kitchens around the world.

These vegan parmesan oven fries are my inspired version. I whipped up a spicy Buffalo hummus for dipping, but that is totally optional. You can use any sauce you like: everything from good quality ketchup to aioli pairs well here.

I knew that if I wanted truly crispy oven fries, I would have to consult the internet for advice. I turned to this recipe by The First Mess for guidance on how to achieve that crispy exterior. It turns out that you must first soak the sliced potatoes in cold water for at least an hour. This helps remove some of the starches, resulting in a crispier texture. Another trick that I’ve learned over the years is to coat the potatoes with arrowroot starch. I’m not a food scientist so I won’t attempt to explain it, but it works some serious magic.

I’m not going to pretend that making these oven fries isn’t a bit of a project. But if the weather isn’t great where you are and you have a few hours to spare in the kitchen this weekend, I can assure you that you will be rewarded with a real treat.

how to make vegan parmesan oven fries:

Start by slicing 4 medium russet potatoes into eighths lengthwise. Place in a large bowl and cover with cold water. Soak them for 1 hour, then drain and dry them thoroughly with a clean towel.

Place them back into a dry bowl and add 2 ½ tablespoons of arrowroot starch. Add 1 ½ tablespoons of olive oil and a couple pinches of salt and pepper.

Place the potatoes on an oiled baking sheet and roast at 425 degrees F for 30 minutes, flipping them halfway through to facilitate even browning.

Transfer the almost fully cooked fries back into the large bowl and toss with ½ cup of cashew parmesan. Place back on the baking sheet and roast for 8-10 minutes more.

Whip up the buffalo hummus. Transfer the oven fries to a serving platter or board, garnish with finely chopped parsley, and serve the buffalo hummus (or your chosen dip) on the side.

serving and menu ideas:

These vegan parmesan oven fries with buffalo hummus would make the perfect game day appetizer/snack. #thesuperbowliscomingandimhereforthesnacks 😉

I also serve them as part of a meal plate with medium boiled eggs or baked tofu/tempeh as the protein and some simple steamed broccoli/greens.

I hope that you love these oven fries. They’re healthy, yet also lots of fun to eat and ultra comforting.

If you make them, leave a comment and review below the recipe to let everyone know how you liked them. And don’t forget to post a photo to Instagram using @upbeet.kitchen and #upbeetkitchen!

Enjoy!

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Have a great weekend, all! I shall be back soon with a grounding yet rejuvenating winter juice recipe that you can make in your blender.