Free Vegan Diner by Julie Hasson Page A

But these garlicky potatoes take fries to a whole new level.
This recipe is a little tip of the hat to my French roots, American-style.
    MAKES 4 SERVINGS
    4 to 6 cups vegetable oil, for frying (or as needed)
    4 large Idaho or russet baking potatoes (about 2 pounds), peeled, rinsed, and patted dry and cut into fries ¼ inches wide
    Â½ cup fresh Italian parsley
    3 to 4 large cloves garlic Fine sea salt
    Fill a large, deep pot or Dutch oven with at least 4 inches of oil. Heat the oil to 365°F.
    Use a candy thermometer to read the temperature of the oil. You can also test if the oil is ready by dipping a piece of bread in the oil. If the bread sizzles immediately and begins to brown, the oil’s ready, if not, continue to heat the oil. If the bread burns, take the pan off the heat and let the oil cool down a bit.
    Working in batches, use tongs to place the fries in the hot oil. Fry the potatoes in small batches until lightly golden, about 4 to 5 minutes per batch. You don’t really want to brown them, as they will be fried a second time. Remove from the oil and drain on paper towels. Let the fries sit for 10 minutes. The oil temperature will fluctuate, cooling down slightly as you add fries to the hot oil, and heating up as it sits on the heat, so carefully monitor the oil between batches. Add more oil as necessary to maintain at least 4 inches of oil in the pot, making sure to get it back up to temperature.
    While the potatoes are frying, combine the parsley and garlic in a food processor and whiz until both are finely minced and fragrant. You don’t want it to become a paste, just very finely minced. Set aside.
    Raise the heat of the oil to 375°F. Fry the potatoes a second time in batches, being careful not to overcrowd them, until they are golden brown and crisp, about 2 minutes. Drain on fresh paper towels. Sprinkle with salt and parsley-garlic mixture and serve right away.

Sweetheart Fries
    These yam fries are utterly addictive, and the perfect side dish
for a homemade veggie burger. They’re a little sweet (like your sweetheart), a little smoky and a little salty. Yams are full of beta-carotene, so they are as good for you as they are delicious. Oven fries won’t get as crispy as deep-fried versions, so don’t fret if they seem soft during baking.
    SERVES 2 HUNGRY PEOPLE
    2 large yams
    1 tablespoon olive oil
    1 tablespoon granulated sugar
    Kosher salt or fine sea salt
    Freshly ground black pepper
    Smoked paprika, to taste
    Preheat the oven to 425°F. Line 1 to 2 baking sheets with parchment paper.
    Using a sharp knife or a mandoline, slice the yams into thin, French fry-size slices.
    In a large bowl, combine the yam slices, olive oil, sugar, a few pinches of salt, and pepper, tossing well to coat. Transfer the yams to the prepared baking sheet in a thin layer. If necessary, bake the yams fries on two separate baking sheets to avoid overlapping. Sprinkle the tops of the fries with smoked paprika to taste. Bake the fries until the edges are crisp and yams are cooked through, about 30 to 45 minutes, checking and stirring frequently to brown on all sides. You may need to rotate the baking sheet halfway through to prevent the fries from baking unevenly. Sprinkle with additional salt and smoked paprika, and serve immediately.
    Tip: These fries are delicious dipped in homemade Creamy
Ranch Dressing (see page 163 ).

Garlic Mashers
    I am crazy for mashed potatoes! This recipe does
not disappoint, and will have you craving them on a regular basis. I like to think of these as diner potatoes, as they have a nice rustic flair being hand-smashed and with the skins still on.
    MAKES 4 SERVINGS
    3 pounds small red potatoes
    About 1 cup plain unsweetened soymilk, or as needed
    2 tablespoons non-hydrogenated vegan margarine, melted, or more to taste
    2 large cloves garlic, minced or pressed
    Â¼ cup nutritional yeast flakes
    1 teaspoon fine sea salt, or more to taste
    Â½ teaspoon finely ground white