Step up your game with something different and delicious! These tasty Oven Roasted Rosemary Potatoes and yummy Blueberry Balsamic Dipping Sauce are just the ticket.  Perfectly crispy oven roasted potatoes with just the right amount of rosemary are paired with a gorgeous blueberry balsamic dipping sauce that is out of this world flavorful; a fabulous Whole Food Plant Based recipe. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

Hi!  Robin here.

Who loves crispy French fries?  We do! These hot, fresh, oven baked to perfection rosemary fries are seasoned just right, and the Blueberry Balsamic Dipping Sauce is sure put a smile on your face with the first bite.

Fries, Fries, and More Fries

I have been making Oven Roasted Rosemary Potatoes for decades.  However, before going Whole Food Plant Based, I coated them in oil first *cringe* before placing them in the oven.  TP109 and the kids gobbled them up.

It never even occurred to me back then to omit the oil as I have found that they are just as great, if not even better, without the oil.  Seriously, they are sooooo good. You won’t miss the oil, not even a little bit. I promise.

Mikey, Come into the Light! 

As most of our Readers know, Michael (Ameera’s husband) is an omnivore. Monkey has been trying to slowly get him to come into to the “Light” (WFPB) for quite some time.  She has a few small victories here and there with him, but she isn’t about to give up, neither am I.

Michael LOVES fries.  He loves dipping them in tabbouleh juice. Weird, right?  I thought so too at first, until I tried it for myself.  Very tasty!

“Here Mikey, eat this fry!”

When Monkey and I were making these fries, I had just pulled them out of the oven and sat them on the countertop. They were golden brown and smelled divine, when Mikey walked into the kitchen, half-awake, half-asleep.  He works midnights so he was a little groggy. Knowing he loves fries, I said “Here Mikey, eat this fry.”

Normally, he is super cautious of anything I feed him because he is a super picky eater; however, I totally took full advantage of his sleep-like state and offered him a fry.

He looked at it, sniffed it and ate it. His eyes popped wide open, and then he proceeded to gobble down a fist full of fries.  He was like “These are so good, I need tabbouleh!”  He then made Monkey promise to put some aside for him as he knows TP109 is the human vacuum cleaner and chances are they would be gone very soon! LOL

Ameera here!

Michael LOVED these fries. I knew he would.  It was kind of comical how he wanted to make sure I put some aside for him to eat later because he knows my dad would wolf these babies down in no time flat.  LOL

Blueberry Balsamic Dipping Sauce

My mom has been making rosemary potatoes for as long as I can remember; however, I wanted to find something unusual to dip them in.  Blueberries perfectly compliment rosemary.

I wanted to create something sweet and tangy like ketchup, but with a tiny kick.  Using just a hint of cayenne works perfectly.  Everyone loved the dipping sauce, it worked so well with the rosemary potatoes.  Sweet success!

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Yummy Bowl

Mom and I created a lovely bowl to feature our Oven Roasted Rosemary Potatoes with Blueberry Balsamic Dipping Sauce.  We sprinkled some onion powder, garlic powder, sweet paprika, sea salt, black pepper and a hint of cayenne on some broccoli florets and garbanzo beans, placed them on a parchment paper covered 14 x 20 baking sheet, and roasted them in a 425 F oven for 10 minutes.  We did the same with the carrot ribbons except we only roasted them for 5 minutes.

We then placed a bed of greens on the bottom of the bowl, and then segmented each of the roasted items into the bowl as shown in the pictures.  Sooooo delicious.  We hope you give these delicious Oven Roasted Rosemary Potatoes with Blueberry Balsamic Dipping Sauce a try!

Products Used:

• 14 x 20 baking sheet (or 2 – 14 x 20 baking sheets if making shoestring potato fries)
• Parchment paper (potatoes fries)
• Medium-sized saucepan (sauce)
• Potato masher or fork (sauce)
• High-speed blender or Immersion blender (sauce)

Oven Roasted Rosemary Potatoes

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 Servings 1x
• Category: Side

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Description

Step up your game with something different and delicious! These tasty Oven Roasted Rosemary Potatoes and yummy Blueberry Balsamic Dipping Sauce are just the ticket.  Perfectly crispy oven roasted potatoes with just the right amount of rosemary are paired with a gorgeous blueberry balsamic dipping sauce that is out of this world flavorful; a fabulous Whole Food Plant Based recipe. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

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Ingredients

Scale 1x2x3x

• 4 pounds Russet Potatoes *
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon sweet paprika
• 2 teaspoons Italian Herb Seasoning *
• 1 teaspoon dried crushed rosemary *
• 1 ½ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-) *

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Instructions

1. Preheat the oven to 425 F.
2. Line a 14 x 20 baking sheet with parchment paper and set aside. If making shoestring potato fries, you will need 2 – 14 x 20 baking sheets.
3. In a small bowl, add all the seasonings, garlic powder, onion powder, sweet paprika, Italian herb seasoning, crushed rosemary, sea salt and pepper.Mix well to combine and set aside.
4. Wash, peel, and cut the potatoes into one-inch cubes and place into a large bowl if cubing the potatoes. – OR –Wash, scrub (leave peels on) and cut the potatoes into long, thin shoestring potatoes and place into two large bowls. Note: You are using 2 bowls for shoestring potatoes to ensure even coating of the seasoning mixture.
5. Sprinkle the dry herb seasoning mix over the potatoes and mix well by hand to coat the potatoes.
6. Place the seasoned potatoes onto the parchment paper lined 14 x 20 baking sheet and spread them out in a single layer so they have room to breathe while they bake. This ensures a crispy potato fry. If making shoestring potato fries, dump onto 2 – parchment lined 14 x 20 baking sheets and spread them out as much as possible.
7. Place the baking sheet on the center rack of a 425 F preheated oven and bake for 25 minutes or until tender.
8. Switch the oven from bake to broil, and place the baking sheet back in the oven on the top rack and broil for 5 minutes or until nicely golden brown. (If making shoestring potato fries, keep one baking sheet on bottom oven rack while broiling the other baking sheet on the top rack. When the shoestring potato fries on the top rack are golden brown, then remove them from the oven.  Move the bottom baking sheet to the top rack under the broiler and broil until golden brown.)
9. When potatoes are golden brown, remove and sprinkle with a tiny bit of extra sea salt while hot.
10. Serve with Blueberry Balsamic Dipping Sauce (scroll down to the next recipe card) or our WFPB Healthy Ketchup or your favorite ketchup, enjoy!

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Notes

*TIPS for success:

The key is to leave some space around each fry on the baking sheet. The ensures the fries crisp up instead of steaming.  If they are too close together, they steam and don’t get super crispy.  We used two baking sheets to ensure they were good and crisp.  You can see from the photos they were super crispy.  Some of the photos show them all stacked up on a baking sheet, this was for food styling photos ONLY.

Make sure the oven is fully preheated to 425 F.  This ensures that the fries are hit with immediate heat. If placing fries in the oven before the oven if fully heated, you could end up with soggy fries.

Really mix the potatoes with the seasoning mixture until they are fully coated, then place them onto the parchment paper.  Don’t dump the bowl onto the parchment paper.  You could end up with some seasoning mix on the parchment paper that will burn in the oven.  Some seasoning is going to fall off, that is OK, we just want to avoid too much.

Don’t forget that little extra tiny bit of sea salt to sprinkle over the fries with as soon as they come out of the oven piping hot.  That little bit of sea salt on the hot fries totally transforms them.

All fries tend to lose their crispness when they cool off.  If you have left-overs and you want crispy fries, you can place them back in the oven in a 450 F oven for a few minutes to crisp them up.

Notes Continued:

*Potatoes:  The recipes provides instruction on how to make the potatoes into potato cubes or shoestring cut potato fries.  If making oven baked potato cubes, start with uncooked, peeled potatoes, cut into 1-inch cubes  – OR –  if making shoestring cut potato fries, start with uncooked, unpeeled potatoes, cut into long, thin shoestring potato fries.

*Shoe-string cut potatoes:  We used an OXO Mandoline to cut our potatoes into shoe strings.  However, you can hand cut them yourselves if you don’t have a mandoline.  Just cut the potatoes into thin slices and then stack up some slices and cut them into shoe strings.  We have cut our shoe strings both ways.  Obviously the mandoline really speeds up the process significantly, but it can be done.  If hand cutting the potatoes, you may wish to place the finished ones in a bowl of cold water until you are finished cutting them. When finished, remove from the water and pat them with a paper towel or tea towel to remove the excess water.

*Dried Crushed Rosemary and Italian Herb Seasoning:  The dried crushed rosemary and Italian Herb Seasoning are optional.  If you are looking for just some great straight-up shoestring potato fries, just leave those seasonings out.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 6 

*Storage: Refrigerate for up to 7 days.

Don’t forget to try this delicious fries with our yummy Blueberry Balsamic Dipping Sauce!

Blueberry Balsamic Dipping Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1.5 cups 1x
• Category: Sauce

Print Recipe

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Description

Step up your game with something different and delicious! These tasty Oven Roasted Rosemary Potatoes and yummy Blueberry Balsamic Dipping Sauce are just the ticket.  Perfectly crispy oven roasted potatoes with just the right amount of rosemary are paired with a gorgeous blueberry balsamic dipping sauce that is out of this world flavorful; a fabulous Whole Food Plant Based recipe. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

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Ingredients

Scale 1x2x3x

• 2 cups fresh blueberries (1 pint)
• 3 Medjool dates, pitted
• 2 Tablespoons balsamic vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon black strap molasses
• Large pinch cayenne pepper (+/- to taste)
• ¼ teaspoons sea salt (+/- to taste)
• ¼ cup water

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Instructions

1. Place all the ingredients into a saucepan and bring to a boil, then immediately lower the heat to a simmer.
2. Using a potato masher (or fork), mash the blueberries and the Medjool dates to break them up, and continue to simmer for 15 minutes over medium-low heat, stirring occasionally to prevent burning. Don’t worry if you can’t completely mash them all up as you will be placing the mixture in a high-speed blender or using an immersion blender to homogenize the mixture later.
3. After simmering for 15 minutes, remove from the heat and allow to cool for 5 minutes, then place the mixture into a high-speed blender or use an immersion blender for one minute until completely smooth.
4. Refrigerate until ready to use.

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Notes

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: Makes 1 ½ cups

*Storage: Refrigerate for up to 7 days.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here