What's not to love about an obscenely large pile of Loaded Taco Fries with a generous drizzle of Lime Crema? Especially when they are healthy, oil-free & 'bury your face in them' delicious......
PREP TIME: 15 minutesminutes
COOK TIME: 1 hourhour4 minutesminutes
TOTAL TIME: 1 hourhour19 minutesminutes
Servings: 4
Ingredients
For the fries
1000g | 2.2lblarge potatoesI like yellow waxy potatoes for this like Yukon Gold
½cupaquafabaliquid from the can of chickpeas
3tablespoonstaco seasoningyou can sub this for any other spice mix you like - I have used fajita seasoning a few times!
1teaspoonsalt
For the topping
1½cups | 1 398ml/14fl oz canchickpeas - be sure to reserve the liquid for the fries
2large juicy fresh tomatoes choppedtry to keep as much of the juice that comes out of them as you can
½red onion chopped finelyyou can sub this for a white onion
finely grated zest and juice from 1 lime
For the lime crema
⅓heaping cup | 50graw cashew nutssoaked for 15-20 mins in boiling water (for nut free suggests see recipe notes)
⅓cup + 2 tablespoons | 113mlsnon-dairy milk
1lime
½teaspoonsalt
A grind of black pepperor a pinch
For garnish
A handful of parsley chopped finely for sprinkling
INSTRUCTIONS
For the fries
Preheat oven to 450°F
Pierce each potato with a fork then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but aren't soft. (see recipe notes for non-microwave method)
Remove your potatoes from the microwave. Allow to cool a little bit then use a sharp knife and slice them into fries.
Place the cut fries in a bowl and pour over the aquafaba. Stir to coat then sprinkle over the taco seasoning and salt. Make sure they are all coated evenly.
Line a large baking sheet. I love my Silpat. I've had the same one for years and use it all the time. If you don't have one use baking parchment. If you use baking parchment rub a tiny drop of oil over it as the fries tend to stick a bit otherwise.
Gently tip the fries out onto the tray and spread them out as evenly as you can. Ideally none of them should be touching as they will cook more evenly and get browner and crispier.
Bake for 30 mins then remove from the oven, turn them all over, then bake again for another 30 minutes.
For the topping
While the fries are cooking, put the drained chickpeas in a bowl, then add the chopped tomatoes and any juice from them, chopped onion, lime zest and juice. Stir well and leave for the flavours to infuse while the fries finish cooking.
For the lime crema
Add the soaked cashews, milk and salt to a blender.
Peel the lime either by hand or with a sharp knife. Discard the peel and put the whole lime in the blender.
Blend until completely smooth.
When the fries are ready pile them on a large plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.
NOTES
If you do not have a microwave or prefer not to use one then slice your potatoes into chunky fries, put into a saucepan, cover with water and bring to a boil. Boil for about 2 minutes then drain, put back in the pan with no lid and allow to steam dry. (The microwave method yields marginally best results)For a nut-free crema you could use silken tofu instead of cashews to make the sauce. Just blend it up in a blender adding the non-dairy milk gradually until you get a nice creamy texture. Then add the lime and seasoning. This avocado based recipe would also work well in place of the crema.