This isn’t a mirage of fast food you can’t eat! While it looks like a guilt-laden dish of french fries smothered with cheese, sour cream, and bacon, it is—except it’s made with simple plant-based ingredients so there’s absolutely nothing to feel bad about. Have your fries plain or loaded to the max like this whenever the craving hits.
- Yield: 2 entrée servings or 4 side servings
- Preparation Time: 30 Minutes
- Cooking Time: 1 Hour
- 4 russet potatoes
- ¼ cup vegetable oil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- The Nacho Cheese
- ½ cup The Sour Cream
- cup The Sour Cream
- 2 vine tomatoes, seeds removed and diced
- 1 tablespoon finely chopped chives
- Preheat the oven to 425°F.
- To make the french fries, wash the potatoes and cut into approximately ½-inch matchsticks, leaving the skin on. Place in a large pot of cold water and bring to a boil. Cook until you can just pierce the surface with a fork, 6 to 8 minutes. The potatoes shouldn’t be too tender or soft.
- Line 2 baking sheets with parchment paper. Drain the water from the pot and toss the potatoes with the vegetable oil, paprika, salt, and pepper until evenly coated. Lay them out on the baking sheets spaced ¼ inch apart; do not overcrowd.
- Bake for 45 to 50 minutes, flipping the fries halfway through the bake time, until golden brown and crisp.
- Split the fries among serving plates, layering them with nacho cheese and sour cream. Top with the bacon crumbles, tomatoes, and chives.