Seaweed Baked Fries with Hoisin Mayo & Sriracha Mayo

Directions

1. Cut the potatoes* into strips, about ½ inch (1½ cm) thick. Try to cut the fries in similar thicknesses, so they cook evenly.
2. Preheat the oven to 390°F (200°C). Optionally, soak the fries in cold water for about 10 minutes to remove the starch**. Drain, then dry the fries well using a clean kitchen cloth.
3. Transfer to a lined baking tray, and toss with the seaweed, oil, onion powder, salt, pepper, and cayenne. Leave as much room as possible between the potatoes on the tray. If over-crowded, the steam doesn't allow the fries to crisp.
4. Bake for 40 - 45 minutes, or until golden and crispy. Stop to give them a gentle flip once halfway.
5. To make the hoisin mayo, combine the vegan mayo and hoisin sauce in a small bowl.
6. To make the Sriracha mayo, combine vegan mayo with the hot sauce in another small bowl.
7. When the potatoes are done, sprinkle with a dash more salt, transfer to a plate, and serve with the desired dipping sauce. Enjoy!

Notes

• ^†Yukon Gold or Russet potatoes work especially well for baking.
• * If desired, keep the skin on the potatoes for extra crispiness and fibre.
• ** This will help to get crispier fries.

Storage

• Keep in an airtight container in the fridge for up to 2 days.
• Best if reheated in the oven, to retain crispiness.