Moonfries Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut potatoes into 1/4"–3/8" (6–9 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (or up to 4 hours in the refrigerator).

Dry and coat

After soaking, drain and rinse fries. Spread on a clean kitchen towel or paper towels and pat thoroughly dry. Toss the dry fries with 2 tablespoons cornstarch until evenly dusted (this helps them crisp).

First fry (blanch)

Heat 1 to 1.5 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (162°C). Fry the fries in batches, 4–6 minutes per batch, until soft and pale (not browned). Remove to a wire rack or paper towels to drain. Let cool for 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–4 minutes per batch. Remove to a rack or paper towels and immediately season with 1 tsp salt and 1 tsp black pepper while hot.

While fries cool after the first fry (or during final fry), combine brown sugar, smoked paprika, cayenne, garlic powder, onion powder, cumin, 3/4 tsp sea salt, and 1/2 tsp black pepper in a small bowl and mix thoroughly.

Whisk in 1 teaspoon apple cider vinegar and 1 tablespoon neutral oil until the mixture forms a slightly pasty, evenly moistened spice blend. This helps the moonspice adhere to the hot fries.

When the fries are freshly out of the final fry and still hot and oily, place them in a large bowl, sprinkle the moonspice evenly over the fries, and toss gently but quickly so the spice coats the fries. Add the optional extra teaspoon if you prefer stronger flavor. Taste and adjust with a pinch more salt if needed.

In a small bowl, combine 1/2 cup vegan mayonnaise and 1/4 cup dairy-free plain yogurt. Stir in sriracha, maple syrup, and lemon juice until smooth.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust heat or sweetness as desired. Chill in the refrigerator for at least 10 minutes to let flavors meld; serve chilled or at room temperature alongside fries.

Transfer moonspice-coated fries to a serving platter. Sprinkle chopped parsley over the fries and add lemon wedges on the side for optional brightening.

Serve immediately with the chilled dip in a small bowl. Provide extra moonspice on the side for guests who want more heat or sweetness.