Easy Red Potato Vegan Recipe: Baked Chipotle limon fries

Easy Red Potato Vegan Recipe: Baked Chipotle limon fries


vegan red potato recipe

Cooking Materials:

A large baking pan

A silpat/silpain baking mat or parchment paper.



For the Vegan Red Potato Fries

5 small to medium red potatoes (washed)


For the Chipotle Sauce:

1/3 Cup of Vegan mayonnaise ( I use Just Mayo brand)

The Juice of half a lemon and half a lime.

1/2 a tsp of capers

1/8 cup of corn oil

1 clove garlic

1 tsp of hot sauce

Pinch of salt (or to taste)

1/2 tsp of garlic powder

1 chipotle in adobe sauce.



zest of a lime


Preheat your oven to 425 degrees Fahrenheit. Thoroughly wash and slice your potatoes into thin wedges. Line your baking pan with your baking sheet or parchment paper. Place potato wedges onto the baking sheet about a half inch apart to ensure crispiness. Bake the potatoes at 425 for about 25 minutes. Your actual baking time may vary based on the thickness of your potatoes. You should expect to see a little puffiness in the potato when they have finished baking.

For the sauce, add the just mayo, garlic, capers hot sauce,  chipotle, corn oil, and lemon and lime juice to a high powered blender such as vitamix or blendtec.  Blend the ingredients until smooth. Spoon your chipotle sauce into a small bowl and add salt to your own taste.  Generously pour your chipotle sauce over your oven baked fries and garnish with parsley, lime zest, and cilantro.



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