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 1/2 tablespoons of arrowroot starch. Add 1 1/2 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 1/2 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!
Vegan Parmesan Oven Fries with Buffalo Hummus
Addictive vegan crispy parmesan oven fries with buffalo hummus make the perfect game day appetizer/snack!
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer, Snack
- Method: Roast
- Cuisine: Vegan American
- 4 medium organic russet potatoes, scrubbed clean and patted dry (do not peel)
- 2 1/2 tbsp arrowroot starch/flour
- 1 1/2 tbsp avocado oil or grapeseed oil (best for high heat roasting)
- sea salt and freshly ground black pepper
- 1/2 cup sunflower seed parmesan, made with cashews instead of sunflower seeds
- 1/4 cup finely chopped fresh parsley, for garnish
- 1 1/2 cups cooked chickpeas (or 1 14-oz can)
- 1–2 tbsp hot sauce
- 3/4 tsp fine sea salt
- 3 medium garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup yogurt
- 1 small handful fresh parsley
- Slice the potatoes in half lengthwise, then into quarters, and finally into eighths.
- Place the potato slices in a large bowl and cover with ice cold water. Soak for at least one hour and drain through a colander. Pat the potato slices dry with a clean towel.
- Preheat oven to 425 degrees F. Lightly oil two baking sheets.
- Rinse and dry out the bowl that you used to soak the potatoes. Place the potato slices back in the bowl and sprinkle with arrowroot. Toss to coat each and every slice with a bit of the arrowroot starch. Add the oil and toss to coat again.
- Place the potatoes in an even layer on the baking sheets. Sprinkle on some salt and pepper.
- Roast for a total of 30 minutes, flipping the potatoes halfway through to ensure even browning.
- If you haven’t yet made the cashew parmesan, now is a good time to do that.
- Return the almost cooked potatoes to the bowl and sprinkle with 1/2 cup of cashew parmesan. Toss to coat and place the potatoes back on the baking sheet.
- Place them back in the oven for 8-10 minutes more to crisp up.
- Meanwhile, make the buffalo hummus. Place the chickpeas, hot sauce, salt, garlic, oil, tahini, lemon juice, and yogurt in the bowl of a food processor fitted with the ‘S’ blade. Blend until ultra smooth and creamy. Pulse in the parsley.
- To serve the parmesan oven fries, arrange them on a serving platter/board. Sprinkle with the chopped fresh parsley. Serve with the buffalo hummus, or quality ketchup, garlic mayo, or your favourite dipping sauce.
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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.