

French Fry Board
Ingredients
- 1 bag straight fries
- 1 bag crinkle cut fries
- 1 bag wedge fries
- 1 bag waffle cut fries
- 1 bag sweet potato fries
- 1 bag curly fries
- 1 cup hummus, plain
- 2-3 T curry powder
- 4 T lemon juice, divided
- 1-3 T olive oil, if needed
- 1 cup mayo we used Vegenaise to make it vegan
- 3-6 T sriracha, to taste
- 1 cup dijon mustard
- 1 cup honey, divided
- 1/4 t cayenne pepper
- 1 cup barbecue sauce
- 1/2 cup gochujang [Korean chili paste]
- 2 avocados, mashed or use 1 cup store bought guac to make this step even quicker
- 3 T pesto
Instructions
-
Bake all fries in the oven, according to package instructions. They may require a little longer time due to the larger quantity.
-
To make the curry hummus, mix together the hummus, curry powder and 1 T lemon juice. If the sauce is too thick, add some olive oil to thin it out.
-
To make the sriracha mayo, mix together the mayo, 1 T lemon juice and as much sriracha as you’d like.
-
To make the honey mustard, mix together the dijon mustard, ¾ c honey and the cayenne.
-
To make the Korean BBQ dip, mix together the BBQ sauce, gochujang and ¼ cup honey.
-
To make the pesto guac, mix together the mashed avocados, pesto and 2 T of lemon juice.
-
Add each sauce to a jar and place down the center of a large board or tray. Then, add the fries surrounding the sauces and serve immediately. Enjoy!
Where ideas and aesthetics meet, Becca is our creative mastermind behind the brand. As LIY’s Creative Director, she is responsible for curating the content you see on the blog, the designer of our Life + Style Planner, and keeps LIY moving forward in new and exciting ways. With a desire to see the world [and all of the Gilmore Girls episodes on repeat] Becca is happiest traveling the globe or at home with a full glass of wine in hand.