The Healthy Fry Day Recipe

@FoodbyMaria is satisfying your salty carb-filled craving with her Twice Baked Chinese White Sweet Potato recipe. These wedges make for the perfect snack and put to shame the basic french fry.

French fries are a cult classic and a Notable Life team go-to. It’s impossible to not love fries, but the feeling you have after eating a box of them is another story. This vegan potato recipe is not only a beautiful combination of flavours, but will leave you feeling satisfied without the sodium bloat.

They’re exactly what you want to munch on as a party snack, for a park picnic or simple side dish. After putting together this recipe, you’ll never see the potato the same and you’ll know who to blame when you get a little too addicted.

Ingredients:

2 Chinese White Sweet Potatoes
1/4 cup chopped dill
1/4 cup chopped coriander
2 sprigs of green onion, chopped
3 wedges of lemon, juiced
3 tbsp EVOO
salt and pepper to taste
Tahini Drizzle

See recipe for Maria’s Tahini Drizzle here:

2 large tbsp Tahini
3 tbsp nutritional yeast
Juice of one lemon
pinch of salt and pepper
½ tsp of garlic powder
3 tsp water – add to reach your desired consistency

Add all ingredients, apart from the water to a bowl and stir gently – I used a spoon but a mini whisk is cool. Slowly add water to thin out the sauce. Add as much or as less as you desire!

Vegan Parmesean Cheese

Instructions:

Cover both potatoes with tin foil and bake for 20 minutes at 375
Remove potatoes from oven, and then set them aside to cool, or till warm enough to handle with your hands!
Now cut them into wedges, or similar to how did (wedges but halved).
Add all the ingredients (save around 1/4 cup of the fresh herbs for garnish), but the lemon juice and potatoes, to a large bowl and stir well.
Add potatoes to the bowl, and using your hands make sure all the potatoes are fully coated with this awesomeness!
Line a baking sheet with parchment paper.
Now bake in the oven for 25-30 minutes at 375, and if you want that extra bit of crispy you can finish them off in the oven using the broil setting for a couple minutes!
Transfer the parchment paper topped with the wedges to a tray or board of some sort. I garnished with the remaining 1/2 cup of herbs, lemon juice, Vegan Parmesan Cheese and my Tahini Drizzle.

Get ready to pull a Spencer after making these babies!