Crispy oven-baked fries tossed in a garlic chili Bata Harra style sauce made with tomato paste, spices, and fresh parsley. Finished with a cool spoonful of vegan sour cream or yogurt for the perfect hot and cold contrast.
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Cut the potatoes into fries and toss with olive oil, salt, and pepper.
Spread the fries in a single layer on a baking sheet.
Bake at 220°C/425°F for 35–45 minutes, flipping once halfway through.
Heat vegan butter and olive oil in a pan.
Add garlic and tomato paste, cooking until the paste deepens in color.
Add a pinch of salt, then stir in chili flakes, smoked paprika, onion powder, and parsley.
Pour the warm sauce over the baked fries and toss until fully coated.
Optional: return the coated fries to the oven for 5–10 minutes for extra crispiness.
Top the fries with vegan sour cream or yogurt and garnish with extra parsley.
A single layer of fries is essential for crispiness.
Taste the sauce and adjust salt or heat before tossing with the fries.
Toss and serve immediately for maximum crunch.
Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you are not following a vegan diet.
How do I ensure the fries are crispy?
Spread the fries in a single layer on the baking sheet and flip them halfway through baking.
Can I use dried parsley instead of fresh parsley?
Yes, you can use dried parsley, but fresh parsley will provide a better flavor and texture.
What can I use instead of vegan sour cream or yogurt?
You can use regular sour cream or yogurt if you are not following a vegan diet.
How spicy is this recipe?
The spice level can be adjusted by adding more or less chili flakes to suit your preference.
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