taco fries

We&#39;re taking these Loaded Taco Fries to the max! Crispy golden taco-spiced fries, piled high with chickpeas, juicy tomatoes, and onion, all finished with a drizzle of lime crema. So good!

Loaded Taco Fries

1kg (2.2 lb) large potatoes (, I

aquafaba of chickpeas (, or 4 tablespoons of oil)

taco seasoning (, gluten-free

fine sea salt

tomatoes (, diced)

½ a medium red onion (, diced finely)

lime (, zest & juice)

salt and black pepper

seeds

(80 ml) dairy-free milk (, unsweetened & unflavored)

garlic

taco seasoning

black pepper

lime

parsley (, chopped finely)

Preheat oven to 450°F (230°C) and line a large baking sheet with a silicone baking mat or parchment paper.

Parcook the potatoes. Either microwave them - Pierce each potato with a fork several times then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but aren&#39;t soft. Or parboil them - Slice into chunky fries and put into a saucepan. Cover with water then bring to a boil. Boil for 2 minutes then drain, put back in the pan with no lid and allow to steam dry.

If you microwaved the potatoes, allow to cool a little bit so you can handle them then use a sharp knife and slice into fries.

Place the cut fries in a large bowl and drizzle over the aquafaba or oil. If using oil use 4 tablespoons. If using aqaufaba you will probably need a little more. Use enough to coat the fries very generously. Don&#39;t worry if there&#39;s a little pool of it in the bottom of the bowl. Stir to coat then sprinkle over the taco seasoning and salt. Toss well.

Gently tip the fries out onto the tray (with any excess oil or aquafaba) and spread them into a single layer with a little bit of space around each one. Bake for 30 mins, flip them, then bake again for another 30 minutes. Keep an eye on them towards the end. They will cook a little quicker with oil than they do with aquafaba.

For the fries

While the fries are cooking, put the drained chickpeas in a bowl. Add the diced tomatoes, diced onion, lime zest, juice, and a pinch of salt and pepper. Stir well and leave for the flavours to infuse while the fries finish cooking.

For the topping

Soak the cashews in boiling water for 15 minutes. Drain, then add to a blender with the milk, garlic, salt, and taco seasoning.

Cut the rind from the lime with a sharp knife. First slice off each end, then place it on the board cut side down. Cut downwards all around the outside removing as much peel and pith as you can.

Add the whole lime to the blender and blend until smooth. You might need to add a touch more milk to thin, especially if it sits for a while. Get it to a nice drizzle-able thickness, then taste and adjust the seasoning.

When the fries are ready pile them on a large serving plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.

For the lime crema

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The most viewed taco fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Loaded Taco Fries

The most viewed taco fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine