Seaweed Baked Fries with Hoisin Mayo & Sriracha Mayo

Directions

1. Preheat the oven to 390°F (200°C).
2. If desired, keep the skin on the potatoes, as we did, for extra crispiness and fibre. Cut the potatoes into strips, about ½ inch (1½ cm) thick. Try to cut the fries in similar thickness, so they cook evenly.
3. Soak the fries in cold water for about 10 minutes to remove the starch. This will help to get crispier fries. Drain, then dry the fries well using a clean kitchen cloth.
4. Transfer to a parchment-lined baking tray, and toss the potato slices with the seaweed, oil, salt, pepper, and cayenne pepper. Leave as much room as possible between the potatoes; if they are over-crowded in the tray, the steam doesn't allow the fries to crispen up.
5. Bake in the centre-rack of the oven for 40 - 45 minutes, or until golden and crispy. Stop to give them a gentle flip once halfway.
6. While potatoes are baking, make the desired flavoured mayo by combining the vegan mayo and hoisin sauce in a small bowl, and/or the mayo together with the Sriracha hot sauce in another 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.

Storage

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