Recipe Article Categories

Rosemary fries with roasted garlic dip

rosemary fries roasted garlic dip

Lately, my favourite midnight snack is crispy rosemary fries with a roasted garlic dip (me) or ketchup (Duncan, who says that his childhood motto was ‘ketchup on everything’). I know, I know, eating too close to your bedtime isn’t really a good idea and perhaps I should not endorse it here… But we all have these moments when we had a healthy and light dinner, say 3 hours before going to bed, and then suddenly we find ourselves on a cliff hanger of Breaking Bad and we really want to find out what happened next but dinner is a distant memory and we’re getting peckish.

That’s when my rosemary fries come to the rescue – there is so little prep involved (ketchup will do) and they are so satisfying. Plus, aren’t potatoes (and fries by extension…?!) one of the most nutritionally complete foods 😉 ? You might have heard of Andrew Taylor, an Aussie who spent an entire year eating just potatoes in a bid to combat his food addiction and lose weight. We listened to his interview on Rich Roll’s podcast (check it out here) and found it really positive and inspiring.

Anyway, if your evening eating is a bit more under control than mine, you can simply have these for lunch with a big green salad. They smell so good that even my resident kitchen helper, Lupo, felt compelled to check them out. Who am I kidding? In four short weeks, she went from a bag of skin and bones to a relentless food beggar and thief. She begs and steals from much bigger cats as if we weren’t feeding her enough and she does manage to fool us at times even though we’re definitely feeding her as much as she should eat (and more).

The other day, I dropped a cube of sweet potato on the floor and she was inspecting it within seconds. Sweet potato must have met her ‘stringent’ food standards as she wolfed it down before I was able to stop her. She seemed happy enough, but I bet she was swearing at our veganism under her breath – “where is the fwish, hooman?” 🙂

PS: If you make these rosemary fries, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

rosemary fries and rosemary salt

would love me some rosemary fries

rosemary fries baked

rosemary fries sideview

5.00 from 5 votes


  • serves: 2



  • 3 medium potatoes
  • 1 tbsp olive oil
  • ½ tsp coarse sea salt
  • 2 tsp dried rosemary
  • medium hot chilli flakes (I used Turkish pul biber)
  • ketchup, to serve (optional)


  • ½ cup raw cashews, soaked overnight
  • 2-3 tbsp lemon juice
  • 1 tbsp nutritional yeast (we recommend this brand)
  • ¼ tsp dried rosemary, crushed into a fine powder
  • 3 large garlic cloves
  • ¼ tsp fine sea salt, adjust to taste
  • white (or black) pepper, to taste


  1. If you have new potatoes, scrub them (peel them otherwise) really well and cut into ½ cm / 0.2″ wide matchsticks. Try to make them as even as possible so that they cook evenly.
  2. Plunge the matchsticks into a bowl of cold water and let them sit in it for about 30 min. Soaking will get rid of excess starch and result in crispier fries. Prepare roasted garlic dip while fries are soaking.
  3. Place about ½ tsp of coarse sea salt and 2 tsp of dried rosemary in a pestle and mortar and grind them together into rosemary salt.
  4. Take the potato matchsticks out of the water, rinse them and blot dry (that’s important!) with a paper kitchen towel.
  5. Place dry potato matchsticks in a bowl. Drizzle with 1 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil. Season with a pinch or two of rosemary salt you prepared earlier.
  6. Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.
  7. Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.
  8. Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with more rosemary salt if needed and some chilli flakes (if using).
  9. Serve hot with a side of roasted garlic dip and / or ketchup.


  1. Set a small pan on a medium heat and place 3 garlic cloves (skins on) on the hot frying pan. Roast them (it takes about 10 minutes) until they get lightly charred on the outside and soft on the inside. Turn them to the other side regularly so that they don’t burn. Alternatively, you could also place them in the oven with your fries and remove after about 10 minutes. Peel after roasting and discard the skins.
  2. Rinse cashews, chop them roughly (you can skip chopping if you have a powerful blender) and place them in an upright blender with roasted garlic cloves, 2 tbsp of lemon juice, nutritional yeast and enough water to enable the blender to process the cashews into a thick dip. Add water gradually and be sure to scrape the walls of the blender and the lid with a spatula from time to time to return the stray mixture back to the blender.
  3. Season with salt, pepper and more lemon juice to taste.
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
elegant sweets vegan

Join our mailing list

and get a sweet e-book

This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.


  1. OMG, see? this is the reason no one believes I am vegan, I didn’t lose a pound…with great food like this, who can? :)))
    Hello Lupo, you curious little rascal, glad to see you ‘re looking so well!
    Thank you Ania, for bringing joy to the plate,

    Love from Bucharest

    • Ha ha, thanks so much, Daniela! Your comment has really made my day, which is great as I’m a bit under the weather today. Lupo is a rascal, you’re right. She pokes (or tries to) her little nose into everything 🙂 xx

  2. Wendy Goldstein says

    Hi Ania,
    I LOVE fries, but my husband doesn’t eat any starches as part of the diet he is on. It works for him as he has lost a lot of weight. He will how ever eat sweet potatoes once in awhile, so I was thinking of making these with sweet potatoes instead of regular ones. Have you tried that?
    Let me know.


      Hi Wendy,

      Sweet potatoes are harder to get as crispy as they have higher water content, however, there is a trick or two that will help – please see THIS RECIPE. The key is not to overcrowd the tray, they need plenty of space around them to ensure the oven doesn’t get overly humid and the fries can crisp up. Hope you’ll both be happy with the result! 🙂 Ania

    • Thanks Sarah! I know exactly what you mean, they are my weakness too, I could easily demolish the whole tray at one sitting 🙂 Yes, soaking really does help with getting them nice’n’crispy, do try! x

  3. Greetings from the UK, do you have any idea how much water to use for the garlic dip. How much do you start with. I have a Vitamix blender. Thank you.

    • Hi Nina! The amount of water really depends on the blender you have and since I have an old, rickety Kenwood and you have a powerful Vitamix, it will be different in each case. I would start off with about 2 tbsp and see how you get on. If the mixture is getting stuck, trickle a small amount of water as the blender is working – just enough to obtain dip-like texture. Good luck, hope you’ll like it! Ania

    • Hi Lexi,

      I must say I’m not sure. To me this dip has a decisive garlic flavour rather than lemon. I’m assume you did put garlic in? 🙂


  4. Who don’t like crispy rosemary fries, I know that I can’t resist, especially with one beer, this is amazing combination 🙂 Thank you for sharing this amazing recipe, you make my day.

  5. Gary Waller says

    I made the potatoes last night, and soaked the cashews, so I could make the sauce this morning. They are still tasty left over from the night before. A painfully slow way to make fried potatoes, but very good! Deep frying would be easier. The baking seems necessary to make the spices blend? I also added some powdered garlic to the potatoes. The dipping sauce is worth making as well. When you soak cashews all night, the juice is a very tasty nut milk. I’ll definitely be making this again. Thank you!

    More Recipe Ideas & Resources

Article source:

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer