Oven baked fries on a small plate with cashew mayo.

Harissa Fries with Cashew Mayo

Print it Here 

2 Yams or Sweet Potatoes (I used one of each)
2 Tbsp. Coconut Oil, melted
About 4 tsp. Harissa Powder (see recipe below)

Serve with Cashew Mayo (see recipe below)

And Raw Ketchup 

1. Begin by giving your potatoes a good scrub to remove any dirt. Then cut them into long strips about 1 cm thick (¼ inch-½ inch) and soak them in some cool water for about 20 minutes or so to help lose some of the starchy residue.

2. After the fries have set in the water, drain them and dry super well (most important part). Combine them in a bowl with the coconut oil and spices, tossing well to coat.

3. Spread evenly on two trays, being sure that there is plenty of space between the fries. Bake in a  205 C (400 F) oven until crisp and tender, about 20-30 minutes flipping half way though.

Dry Harissa Mix

1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
¼ Cup Dried Chili Peppers, used smoked ones and spicy ones
1 teaspoon Paprika
1 teaspoon Smoked Paprika
1 teaspoon Sea Salt
1 teaspoon Chili Flakes

1. In a dry cast iron (or heavy bottomed pan), toast the cumin and coriander until fragrant. Set the spices aside to cool for a few minutes.


Cashew Mayo 

Adapted from Vegoratt 

1 Cup Cashews, soaked for 4 hours or overnight
2 tablespoon Apple Cider Vinegar
2 tablespoon Lemon Juice (about 1 lemon)
2 Tbps White or Light Miso
1 teaspoon Djion mustard
2 tablespoon Olive Oil
1 Clove Garlic, chopped
1 teaspoon Nutritional Yeast
3 tablespoon Water
Pinch Smoked Paprika

1. Begin by draining and rinsing the cashews. Then combine the cashews with all other ingredients in a high speed blender and puree for several minutes or until silky smooth. Taste and adjust seasoning if needed. 

Leave a Reply

Your email address will not be published. Required fields are marked *