Preheat the oven to 200°C / 390°F and line a baking tray with baking paper.
Slice the potatoes into fries and transfer to the baking tray. Drizzle with a little olive oil and season with the cinnamon, chilli powder and salt and pepper. Mix everything with your hands, then even out the potato on the tray.
Roast for 25 - 35 minutes until the chips are golden and crispy. Check up on them halfway through and move them around the tray to ensure the cook evenly.
Meanwhile prepare the garlic mayo by combining the vegan mayo with the garlic powder and plant-based milk (add more if needed, enough so it's runny but not watery). Stir until combined. Then roughly chop the coriander, mint and peanuts.
When the chips are cooked, transfer them to a serving dish and top with generous amounts of sriracha, hoisin sauce and garlic mayo. Then sprinkle over the coriander and mint, and finish with the chopped peanuts. And there you have it! Super easy Vietnamese fries.
Very tasty but the milk/mayo ratio is completely off and it ends up being a runny mess that would have soaked into the fries. I had to redo it using 1 tbspn milk with 3 tbspns of mayo to get a thick consistency. Once I finished tweaking it, it was absolutely yum – will definitely be making these again 🙂
4 large potatoes
2 Comments
Very tasty but the milk/mayo ratio is completely off and it ends up being a runny mess that would have soaked into the fries. I had to redo it using 1 tbspn milk with 3 tbspns of mayo to get a thick consistency. Once I finished tweaking it, it was absolutely yum – will definitely be making these again 🙂
Hey Gia. I think it must depend on the vegan mayonnaise you use. Ours turned out fine, but some can be quite runny (and oily).