Slice potatoes lengthwise into half inch thick slices.
Cut the slices into half inch thick spears just like French fries.
Toss them with a generous amount of olive oil to coat the potato pieces and sprinkle with your choice of dried herbs, i.e. rosemary/thyme.
Spread in a rimmed baking sheet, avoiding overlap and bake, uncovered for about 20-25 minutes, until browned and crisp, stirring occasionally to ensure even browning.
Remove from oven and toss with a light seasoning of sea salt.
Tofu Mayonnaise:
This is a smooth and very moreish vegan mayonnaise.
Place tofu, dry mustard, sea salt, apple balsamic vinegar, rice malt syrup and lemon juice into the blender.
Blend with low speed, and pour in slowly the olive oil with 2 teaspoons of very hot water to emulsify the mayonnaise.
The mayonnaise can be kept in the fridge for 3 weeks.
Enjoy!
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