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4 cups russet potatoes (about 4-5 potatoes, depending on size)
2 tbsp olive or canola oil any cooking oil you have on hand should work
1 tsp garlic salt
1 tsp onion powder
1 tsp paprika
1 tbsp cornstarch
1 tsp dried parsley
1/2 tsp salt more or less to taste
1/8 tsp black pepper more or less to taste
2 tsp minced garlic
2 tbsp vegan parmesan can sub for vegan mozzarella or any vegan cheese you have on hand
Peel and slice the potatoes into long, 1/2 to 1 inch thick slices (or desired fry shape).
Place the peeled and sliced potatoes in a strainer and run under cold water for at least 30 seconds.
Soak the potatoes in cold water for 1-3 hours (this is optional but lends to crispier fries. If in a time crunch, limit the time or skip all together).
Preheat oven to 425°F. Prepare a large baking sheet by coating with oil or lining with parchment paper.
Once potatoes are done soaking, strain, pat dry and place in a large bowl. Add in the 2 tbsp of olive or canola oil and toss to coat evenly.
In a small bowl, mix the garlic salt, onion powder, paprika and cornstarch. Pour over fries and toss to coat evenly.
Spread fries evenly on prepared baking sheet (make sure they are not overlapping/touching – you may need a second baking sheet if they don’t all fit). Place in the preheated oven and bake for about 45 minutes, flipping halfway. If necessary, cook longer until desired crispiness.
Once the fries are finished baking, place them back in the seasoning bowl & toss in dried parsley, salt, pepper, minced garlic & vegan parmesan until evenly coated.
Serve with a side of ketchup, sriracha, spicy mayo, smashed avo or any of your favorite dips!