Gluten Free

I have been just hoping and praying that my son would someday grow out of his pea allergy. You would think that miniscule little vegetable wouldn’t be that important.  But, wait until you try to start eating vegan and you’ll notice the treacherous “pea protein” ingredient E.V.E.R.Y.W.H.E.R.E.

We’re doing a pea oral food trial right now, and my son is doing great.  So, I excitedly ran and grabbed some vegan mayo and determined he would not go any longer without trying the Utah/Idaho infamous “fry sauce”.

You see, I grew up in Idaho.  And, while there isn’t much there–there is FRY SAUCE.  It’s the ingenious concoction of simply blending two condiments: ketchup and mayo.  Don’t let the easiness fool you, what results is something elevated, something delicious, something you want to bathe in.

While fry sauce could be eaten on its own, we decided to pair it with one of our favorite side dishes: baked sweet potato fries.

I literally can’t wait for it to be 5 p.m.to see if my son likes the fry sauce.  If not, we’ll go back to the classic ketchup, as these fries are fabulous that way too.  However, if he doesn’t like it, I don’t know if he’ll ever be allowed in Idaho ever again.  Pray for us.

Baked Sweet Potato Fries (GF, Vegan, Top 8 Free)

Taken from Our Best Bites

1 lb peeled sweet potatoes cut into 1/4″ match-sticks (I find two large ones do the trick)
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper (we omit this)
*Note: You want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.*

Directions:

Preheat oven to 425 degrees. In a large bowl, place cut sweet potato fries.  Drizzle the olive oil and toss.  Measure and pour the spices directly on top of the fries in the bowl.  Take your hands and toss everything very well.  Place on a baking sheet covered in aluminum foil and sprayed with nonstick spray.  Bake 10-15 minutes, depending on how large of pieces there are.

*The original recipe mentions flipping the fries, but I find they are soft and browned enough without the hassle of turning over a bunch of small pieces.  Also, you can cook longer if you like them more crisp.  We like them nice and soft.

Cool 5 minutes. Serve immediately.

Fry Sauce (Vegan)

1/4 cup ketchup
1/2 cup Vegan mayo (the only kind my son can do is Just Mayo)

Combine and stir well.  The trick is the ratio.  Make as much or as little as you want.  I’ve been known to ask for a ketchup packet and a mayo packet at a fast food restaurant and make mine on the spot.  Gotta feed that addiction!