Hi friends! I’ll be back next week with a new ‘go make this’ post. Instead you get a recipe from me today and it is delicious! So delicious that Jeremy did a jig while swearing and exclaiming that we should eat these every night. I would like to introduce you to Witch Chips with Garlic and Curry Dipping Sauces.
They are so good you might need a spell to keep them from disappearing. I turned around for a second and more than half the plate was gone! Where’s my share?! 😉
I had a scheduled ‘go make this’ recipe for today but when I finally got around to making it, it was a complete flop and I really wanted to keep with another Halloween themed recipe so I quickly devised a way to make that happen.
‘Chips’, another name for steak fries in Ireland, happen to be our favorite post-drinking sustenance to find after leaving the pub. Ah, so many good memories from Ireland. That’s where Jeremy and I fell in love. Did you know that?
These fries can be made into witchy fingers or not. They are dry-roasted with just a few seasonings and a short cooking time.
Enjoy with my scrumptious vegenaise-based garlic and curry sauces for true authenticity.
To make a nice steak fry, slice your potatoes into 4 slices and then cut fries or make fingers from the slices. You will get 2-3 fries per slice. Don’t forget to throw in the scraps and cook them up too.
I’m not a big mayo-user even before my vegan days—which is why it might take us 6+ months to go through a jar—but I truly love these sauces.
Witch Chips with Garlic and Curry Dipping Sauces
Ingredients
- 3 large baking potatoes (542 grams), cut into 'fingers' or steak fries
- 1 large sweet potato (220 grams), cut into 'fingers' or steak fries
- 1 teaspoon garlic powder
- 1 teaspoon curry seasoning
- 1 tablespoon nutritional yeast
- 1/4 teaspoon sea salt
- ketcup
- 1/2 cup soy-free Vegenaise or other vegan mayo
- 1 garlic clove, minced
- 1/4 teaspoon sea salt
- 2 teaspoons nutritional yeast
- 1/8 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 the garlic sauce recipe
- 1/2 teaspoon curry seasoning
Instructions
- Preheat oven to 450F. Line a cookie sheet with parchment paper. In a large bowl toss all of the potatoes with chip seasonings (garlic powder, curry, nutritional yeast and salt). Lay out fries on the parchment paper and bake for 25 minutes. If going for the bloody witch finger, use a 1/4 teaspoon to dollop ketchup on one end of each fry.
- In a small bowl mix together - mayo, minced garlic, salt, nutritional yeast, cumin, garlic powder and paprika. If you want to make a curry sauce too—divide the garlic mixture in half—and add 1/2 teaspoon of curry seasoning to one half. Alternatively, if you only wanted a curry sauce, add 1 teaspoon curry seasoning to the whole batch.
All the little scrap and end pieces from cutting out finger-shapes turned out delicious too. No waste!
Arranged deranged witchy fingers on a plate.
I’ll get you my pretty.
I loved both sauces but probably preferred the curry one slightly more whereas Jeremy loved the garlic one just a little more. It worked out in both our favors.
Although these are Halloween themed, they should definitely be made year-round. Just sayin’.
If you do want to make the finger-shaped cut, you can take a round metal biscuit/cookie cutter and bend it using pliers.
Keep the seam to the side and clamp down with the pliers on the bottom of the ring and a little off-center, bend a right-angle and then make another right-angle just a half-inch over from the first one. Then push the sides toward the center and use the pliers to make a little indention in the side, where the knuckles would be.
If you are looking for more Halloween ideas, check out these Frankenstein Guacamole cups.
Have you ever dipped potatoes in mayo? This recipe would by my ‘limit’ but I remember a girl I sat with at lunch dipped her ruffles potato chips in mayo – all the time – I remember thinking it was the strangest thing. Turns out it’s not so strange after all – at least in other countries.
xoxo
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