Crispiest Fries with Garlic Tahini Sauce


I love french fries. There’s nothing quite like biting into the perfectly seasoned french fry with just the right amount of crisp on the outside. The technique in this recipe results in fries that are crisp on the outside but not overdone to the point of being dried out. Although the technique has a few extra steps involved, the end result of the perfect, crispiest fries is worth the effort.

The sauce in this recipe adds yet another special layer to the deliciousness! With a big kick of garlic, the combination of hummus and tahini create a unique flavor. This sauce could be adapted to use as a dipping sauce or dressing for other foods as well.

The controversy of frying.

When done right frying=crunchy, crispy, golden brown deliciousness that is rich and not excessively greasy. When done wrong frying=greasy, nasty, soggy, and laden with calories. There are some tricks to help you fry food more effectively and get the crispiest fries possible.

Here are some tips on how to fry effectively for tasty food that doesn’t pack on the pounds.

  1. Keep the oil clean. It takes a lot of oil to deep fry, but seriously, use fresh oil. 
  2. Choose your oil carefully. Use a heart-healthy oil with a high smoke point. 
  3. Season the batter and breading with plenty of salt and pepper and spice. Go easy on the sugar as it can cause the batter to burn. Gluten-free ingredients like cornmeal and rice flour absorb less oil, so bonus for no gluten. Carbonated liquids and baking soda can help the batter to puff up. 
  4. Use a thermometer to check the temperature of the oil and check that it is optimally hot for the food. This ensures that you reduce the amount of oil that the foods absorb.
  5. Turn on the vent fan and use a fry screen to avoid mess. 
  6. Drain foods on a wire cooling rack. I greatly prefer this method to paper towels which can get soggy.
  7. And fry in moderation. No one is arguing that fried food daily is healthy. 

The Benefits of Oven Frying

While many people think that the benefits of oven frying are only reduced exposure to fats and oils, there is actually a lot more.

Oven-fried foods are less likely to cause heartburn in people with acid reflux. They are also less likely to cause gastrointestinal upset in people with irritable bowel syndrome.

In people with heart disease, deep fried foods bring not only extra calories, but also additional artery-clogging fats.

But the Crunch!

The enticement of fried foods is the distinct crunch that is undeniably delicious. To get the crunch that everyone loves, this recipe uses arrowroot powder to coat the outside of the potatoes.

Arrowroot powder is not only gluten-free, but grain-free and paleo friendly. It is a starchy substance extracted from the root of a tropical plan, the Maranta arundinacea. This root roughly resembles cassava, yucca, or kudzu when harvested.

The best part about arrowroot powder is that it has no flavor so you can season it with any dried spices that you want.

The only downside with coating with arrowroot powder in these crispiest fries is that the potatoes do not get as golden brown as they do uncoated or deep fried.

Make it A Meal

Serve the Crispiest Fries with Garlic Tahini Sauce alongside the Vegan Mushroom Lentil Burgers for a summer grill out, tailgate, or quick, make ahead meal.


Crispiest Fries with Garlic Tahini Sauce

Prep Time: 15 minutes Cook Time: 30 minutes
Yield:4 Servings


For the Fries

2 large russet potatoes cut into thin wedges or fat match sticks

2 tablespoons olive oil

4 teaspoons arrowroot powder

salt and pepper to taste

1 teaspoon garlic powder

1/2 teaspoon dried oregano

Garlic Tahini Hummus Sauce

2 teaspoons olive oil

5 cloves of garlic, minced

3 tablespoons hummus

3 tablespoons tahini

1/4 cup vegan mayonnaise

Juice from half a lemon

2 tablespoons white wine vinegar

1/2 teaspoon garlic powder

salt and pepper, to taste

1/2 teaspoon dried oregano

1/4 teaspoon or more dried dill or parsley

1/4 cup water as needed to thin

1/8 teaspoon cayenne pepper

1 tablespoon chopped fresh parsley or oregano for garnish


For the Fries

  1. Place sliced potatoes in a large bowl of cold water. Soak for at least 30 minutes.
  2. Preheat oven to 425°F. Line two baking sheets with parchment paper.
  3. Drain and rinse potatoes, then blot dry with a paper towel. Also dry the bowl in which you soaked them.
  4. Add fries back to the bowl, and add olive oil. Toss until potatoes are evenly coated.
  5. In a small bowl, whisk together arrowroot starch, salt, pepper, garlic powder, and oregano. Sprinkle evenly over fries, and toss to coat fries thoroughly.
  6. Spread fries out in a single layer on prepared baking sheets.
  7. Bake for 15 minutes. Remove pans from oven, and carefully flip fries with a spatula. Place pans back in the oven and bake for an additional 10-15 minutes, or until fries are crispy and slightly brown on the ends.

For the Sauce

  1. In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent, stirring occasionally.
  2. Place remaining sauce ingredients in a food processor and blend until smooth. Add half of the cooked garlic and process again. Taste and adjust salt, tang (lemon juice) and garlic.
  3. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle reserved cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

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Shop the Recipe

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