Baked Potato Fries with Cilantro Lime Dip

Jane contributed this recipe for a comforting dish of potatoes with dip. She says, “This dip is easy to make, and can easily be adjusted to be cashew-free (using yogurt of sour cream). It can be used as a dip or spread, or watered down to be a salad dressing, and is a great way to add a little extra zing and nutrition to your food!)”

Baked Potato Fries with Cilantro Lime Dip


Baked Potatoes:

  • Potatoes cut into sticks
  • 2 Tbsp olive oil
  • Two pinches salt or to taste
  • Pinch cayenne
  • Pinch sweet paprika
  • 2 Pinches ground coriander
  • Ground black pepper

For the dip:

  • Generous 1/2 cup cashews or thick yogurt or sour cream
  • 1/4- 1/2 cup cilantro leaves
  • Juice of half a lime
  • 1/4 cup olive oil
  • 1/4 cup water omit if using yogurt/sour cream
  • Pinch salt and cayenne
  • 2 Tbsp Nutritional yeast optional


  1. Toss ingredients in a bowl to fully coat potatoes. Place them on a baking sheet and bake in the oven at 425 for about 25-30 minutes, flipping halfway through.
  2. While potatoes are baking, prepare the dip by blending all ingredients in a blender or food processor.
  3. Allow potatoes to cool, then enjoy!