Rainbow Fries with Hummus. Beautiful and savory, this dish is full of sweet, yellow and purple potatoes seasoned, then fried to that perfect crispiness. Dip them into your favorite hummus and you have a great appetizer, side dish, or even breakfast!
Recipe Contributor – The Plated Plant (Instagram)
As Rebekah from The Plated Plant writes, “Am I the only one who can’t stand eating sweet foods in the morning? When it comes to breakfast, I will always choose the savory option–this usually means a lot of potatoes.”
“To fuel today’s hiking escapades, I’m fueling up on this beautiful plate of Rainbow Fries with Hummus, comprised of yellow, sweet, and purple potatoes served with hummus and olive oil, parsley and pickled onion.”
What a yummy beautiful bowl of goodness. Don’t you love being a plant eater?
And speaking of eating plants, have you seen the new movie coming out in September named “The Game Changers?” For anyone who believes in eating plants, and especially for those on the edge of deciding “do I or don’t I change to a plant based diet,” you have got to watch the trailer for this movie. I can’t wait to see it!
Rainbow Fries with Hummus
- 1 pound potatoes, unpeeled, sliced into fries or wedges (your choice) I used a combination of a small sweet potato, 2 yellow potatoes cut into fries, and several baby purple potatoes sliced into wedges.
- 2 1/2 tbsp avocado oil (or other oil of choice)
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 clove freshly diced garlic
- 1/2 cup of your favorite hummus
- 1 tbsp olive oil
- pickled onion (optional)
- parsley (optional)
- Heat oven to 400F. Cut the potatoes evenly into wedges, slices, or fries.
- Toss the potatoes in salt, pepper, garlic, and oil in a large bowl.
- Transfer to a baking sheet, spreading potatoes into a single layer.
- Roast potatoes for 15 minutes, then flip. Roast for another 10-15 minutes until desired level of crispiness is achieved.
- Remove from oven, sprinkle with fresh parsley. Allow to cool a few minutes.
- Serve with hummus topped with pickled onions and parsley.