Lately, my favorite time of day snack is tender rosemary fries with a roast garlic dip (me) or catsup (Duncan, United Nations agency says that his childhood expression was ‘ketchup on everything’). I know, I know, consumption too getting ready to your hour isn’t very a decent plan and maybe I shouldn't endorse it here… however we tend to all have these moments once we had a healthy and lightweight dinner, say three hours before progressing to bed, then suddenly we discover ourselves on a drop-off hanger of Breaking dangerous and that we actually need to search out out what happened next however dinner could be a distant memory and we’re obtaining peckish.

That’s once my rosemary fries return to the rescue – there's thus very little school assignment concerned (ketchup can do) and that they square measure thus satisfying. Plus, aren’t potatoes (and fries by extension…?!) one in all the foremost nutritionally complete foods 😉 ? you may have detected of Saint Andrew Taylor, Associate in Nursing Aussie United Nations agency spent a complete year consumption simply potatoes in a very bid to combat his food addiction and melt off. we tend to listened to his interview on wealthy Roll’s podcast (check it out here) and located it very positive and galvanizing.

Anyway, if your evening consumption could be a bit a lot of in restraint than mine, you'll be able to merely have these for lunch with a giant tossed salad. They smell thus smart that even my resident room helper, Lupo, felt compelled to ascertain them out. United Nations agency am I kidding? In four short weeks, she went from a bag of skin and bones to a relentless food beggar and crook. She begs and steals from abundant larger cats as if we tend to weren’t feeding her enough and she or he will manage to fool US sometimes even if we’re positively feeding her the maximum amount as she ought to eat (and more).

The other day, I born a cube of sweet potato on the ground and she or he was inspecting it among seconds. Sweet potato should have met her ‘stringent’ food standards as she wolfed it down before i used to be able to stop her. She appeared happy enough, however I bet she was swearing at our veganism beneath her breath – “where is that the fwish, hooman?” 🙂



  • 3 medium potatoes
  • 1 tbsp olive oil
  • ½ tsp coarse sea salt
  • 2 tsp dried rosemary
  • medium hot chilli flakes (I used Turkish pul biber)
  • ketchup, to serve (optional)


  • ½ cup raw cashews, soaked overnight
  • 2-3 tbsp lemon juice
  • 1 tbsp nutritional yeast (we recommend this brand)
  • ¼ tsp dried rosemary, crushed into a fine powder
  • 3 large garlic cloves
  • ¼ tsp fine sea salt, adjust to taste
  • white (or black) pepper, to taste


  1. If you have new potatoes, scrub them (peel them otherwise) really well and cut into ½ cm / 0.2″ wide matchsticks. Try to make them as even as possible so that they cook evenly.
  2. Plunge the matchsticks into a bowl of cold water and let them sit in it for about 30 min. Soaking will get rid of excess starch and result in crispier fries. Prepare roasted garlic dip while fries are soaking.
  3. Place about ½ tsp of coarse sea salt and 2 tsp of dried rosemary in a pestle and mortar and grind them together into rosemary salt.
  4. Take the potato matchsticks out of the water, rinse them and blot dry (that’s important!) with a paper kitchen towel.
  5. Place dry potato matchsticks in a bowl. Drizzle with 1 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil. Season with a pinch or two of rosemary salt you prepared earlier.
  6. Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.
  7. Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.
  8. Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with more rosemary salt if needed and some chilli flakes (if using).
  9. Serve hot with a side of roasted garlic dip and / or ketchup.


  1. Set a small pan on a medium heat and place 3 garlic cloves (skins on) on the hot frying pan. Roast them (it takes about 10 minutes) until they get lightly charred on the outside and soft on the inside. Turn them to the other side regularly so that they don’t burn. Alternatively, you could also place them in the oven with your fries and remove after about 10 minutes. Peel after roasting and discard the skins.
  2. Rinse cashews, chop them roughly (you can skip chopping if you have a powerful blender) and place them in an upright blender with roasted garlic cloves, 2 tbsp of lemon juice, nutritional yeast and enough water to enable the blender to process the cashews into a thick dip. Add water gradually and be sure to scrape the walls of the blender and the lid with a spatula from time to time to return the stray mixture back to the blender.
  3. Season with salt, pepper and more lemon juice to taste.

Recipe From : Lazy Cat Kitchen

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