super tasty garlic tahini baked fries

Helloo readers! Things have been busy once again and I have been going back and forth from Amherst to New York like a mad woman, and cannot wait to get off of this bus. Nevertheless, we still have been cooking up a storm in our little apartment and these fries, which I mentioned in my curried cauliflower dish, hit the spot! Cam overcooked the garlic a little too much, and the sauce did not come out as creamy as seen in the original recipe, but the flavor was nutty, spicy, and could throw the flavor of poutine, ketchup, or whatever else you put on your greasy fries out of the kitchen. I also like the quality and texture of these baked fries, as they are simply crisped without leaving too much oil on your fingers when you’re munching.

A quick aside about tahini. Tahini is a paste made from sesame seeds, and is used in a lot of middle eastern cooking (also used in hummus and baba ghanoush recipes featured in my posts). Tahini has 89 calories per 1 tablespoon and is a good source of omega-3 and omega-6 fatty acids, as well as a good source of copper, manganese, and methionine, an amino acid. Methionine is important for treating liver disorders and wounds. Tahini is also higher in fiber and lower in saturated fats than peanut butter!

Recipe adapted from Vegan Richa:


For the Fries:

  • 2 large potatoes, we used yukon gold
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • salt, pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano

For the Magical Garlic Tahini Sauce:

  • 2 teaspoons olive oil
  • 5 cloves of garlic, minced
  • 3 tablespoons of hummus, or blended canned chickpeas with lemon juice to supplement
  • 3 tablespoons tahini
  • 3 teaspoons lemon juice
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dill or parsley, we used parsley
  • 2 tablespoons of water, add more as needed to thin the sauce


  1. Preheat oven to 425 F.
  2. Chop potatoes into matchsticks/wedge shape; combine other ingredients in a bowl and throw in the potatoes to evenly coat them.
  3. Place potatoes on a greased baking sheet (don’t overcrowd them!), lined with tin foil or parchment paper and bake for 20-30 minutes, checking the potatoes at around 15 minutes and every 5 minutes after that to ensure that they don’t get too brown.
  4. While potatoes are baking, heat skillet with oil over medium-low heat and add garlic, cooking until translucent.
  5. Blend remaining ingredients with half of the garlic in a food processor until creamy. Drizzle generously over the baked fries and sprinkle the remaining garlic over the sauce. The sauce is also great as a salad dressing or spread. 🙂





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