Moonfries Recipe

prepare potatoes

Wash and scrub the potatoes. Cut each potato into 1/3–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with towels.

coat fries

Place dried potato sticks in a large bowl. Sprinkle the cornstarch over the fries and toss until evenly coated. This creates a crisp exterior when cooked. Season with 1 tsp salt and 1 tsp black pepper and toss lightly to distribute.

cook fries

Choose one method: frying or oven-roasting. For frying: heat 1 cup neutral oil in a deep skillet or pot to 350°F (175°C). Fry the potatoes in batches (do not overcrowd) 3–4 minutes per batch until pale gold and tender; remove and drain on paper towels. Increase oil to 375°F (190°C) and fry each batch again 1–2 minutes until golden and crisp. For oven method: preheat oven to 230°C (450°F). Toss cornstarch-coated fries with 2–3 tbs oil (from the listed oil quantity) and spread on a parchment-lined baking sheet in a single layer. Roast 20–30 minutes, turning once, until deeply golden and crisp. Remove fries to a tray and season immediately with a pinch more salt to taste.

make moonspice

In a small bowl combine 2 tbs brown sugar, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ground cumin, and 1/2 tsp salt. Add 1 tbsp maple syrup, 1 tsp apple cider vinegar and 1 tsp olive oil; stir until a cohesive paste/syrup forms. Taste and adjust heat — add more maple to sweeten or more cayenne to increase spice. Reserve 1 tsp of the dry-spice mix for garnish.

coat fries with moonspice

While fries are hot, place them in a large bowl. Spoon the moonspice mixture over the fries and toss gently but quickly so the hot fries absorb the glaze without becoming soggy. Transfer to a serving plate.

mix dip

In a small bowl combine 1/2 cup vegan mayonnaise, 1/4 cup plain unsweetened non-dairy yogurt, 1 tsp lemon juice, 1 tsp maple syrup, minced garlic, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust acidity or sweetness as desired. Chill briefly if time allows so flavors meld.

serve dip

Spoon the dip into a small serving bowl and place alongside the moonspice-coated fries.

Sprinkle the reserved 1 tsp dry spice and the chopped parsley or chives over the plated fries. Serve immediately with the dip and an optional lemon wedge for squeezing over the fries.