These easy Parsley Fries are crispy on the outside and chewy and delicious on the inside, and have a tasty garlic truffle dip that pairs magnificently with their delicious taste. They are a great addition to your football appetizers, or can be just an appetizer at any point in your week. This recipe is Whole30 and paleo, and is easily made vegan by using vegan mayonnaise. Definitely bring these to your next gathering, and watch them disappear!
But of course before we jump into how to make this tasty recipe, there are a few great things to talk about first!
Some health benefits of fresh parsley
Before jumping into how parsley is an incredible herb to add to your diet more regularly, it’s important to mention that parsley is one of the easiest herbs to add on the regular to your rotation because it is both cheap and lasts a few days. Unlike some other herbs (cough cough cilantro), you can keep both curly and flat leaf parsley in a jar with a little water on your counter for even a week before it’ll start to turn yellow and gross. Just treat it like a bunch of flowers, and it’ll go far! Additionally, parsley keeps its properties pretty well when it’s frozen, and can be pulled out at a later date to use on these delicious potatoes. It’s an easy way to bring both taste and nutrients into your diet!
Parsley is also a great anti-inflammatory herb because it is loaded with Vitamin C, A, and E. It also contains flavonoids, which are another powerful anti-inflammatory chemical. If flavonoids sound familiar, you might have heard about them in some other recipes that I’ve made, notably my Cinnamon Apple Breakfast Bake, Dark Chocolate Cups with Almond Butter, and Rainbow Bruschetta . Flavonoids, simply put, help fortify your body against diseases such as heart disease, diabetes, cancer, as well as brain diseases such as Alzheimer’s and dementia. When you think about how easy it is to add some parsley into your diet, especially with this tasty Whole30 and paleo recipe, you’ll be adding it to all your meals!
Another impressive benefit of parsley is its role in bone health. Like many of the leafy green vegetables like kale and spinach, parsley also contains high levels of vitamin K. Specifically, eating parsley may help prevent your body from reabsorbing the calcium from your bones, which can lead to osteoporosis and bone loss. By boosting your body’s levels of vitamin K (along with other vitamins and minerals), you can protect your body’s bone health. Although more studies will be needed to confirm that vitamin K intake can decrease your chances of getting osteoporosis, consuming more parsley has many benefits that you don’t want to miss out on that will lead you to a healthier life.
Vitamin K also plays an important role in your body’s ability to form blood clots and helping wounds heal. Vitamin K is a key component to the creation of prothrombin, the protein necessary for blood clotting, and without vitamin K, prothrombin cannot be made. While vitamin K deficiencies are rare, there is a possibility that long term antibiotic use could disrupt vitamin K absorption in the body. Consult your medical professional for more information on this subject, and before taking any supplements.
How to Make Parsley Wedge Fries with Creamy Garlic Truffle Dip
Making these Parsley Wedge Fries with Garlic Truffle Dip is simple to throw together for game day, for an evening appetizer, or even for a snack for yourself! I highly recommend using an Air Fryer or Air Fryer oven for the fries to make them crispy and to make your life easier. If you don’t have an Air Fryer or Air Fryer oven, you should definitely see my post about why I love Air Fryers. They have so many benefits, and are well worth the cost. I use my Air Fryer almost every day!
You won’t need many ingredients to put this recipe together:
- Yukon Gold potatoes
- olive oil
- mayonnaise of your choice (if vegan, be sure to use vegan mayonnaise)
- garlic powder
- truffle salt (this is MUCH cheaper than truffle oil, making this recipe much more affordable!)
- fresh parsley
The instructions are also very simple! Clean your potatoes and rinse them so that there is no longer any dirt on them. Then, cut your potatoes into wedge fry shapes. I personally do not even bother with peeling the potatoes for this recipe because it takes more time and Yukon gold potatoes have a very mild tasting skin. Also, chop your parsley. I personally like to chop my parsley finely, but I’ve also chopped it more coarsely and it still has an amazing taste!
Lightly toss the potato wedges in olive oil and the chopped parsley, and put them in the Air Fryer. If you’re a big salt person, you can also lightly salt the potatoes before putting the in the Air Fryer. I personally find the dip to be salty enough, but do whatever suits your tastes and needs! I like to put the potato wedges in the Air Fryer for about 15 minutes at 400°F. Sometimes when I’ve made them, about halfway through I will rotate the trays (I have an Air Fryer oven) to be sure the different trays cook evenly. If using a basket Air Fryer, at times I’ve taken them out and shaken the basket to make sure nothing is overlapping and to ensure the fries evenly cook. Other than that, you can simply put the fries in the Air Fryer and move on to making the dip!
The dip is also extremely simple. Combine the mayonnaise, garlic powder, and truffle salt in a small bowl. Garnish with more fresh parsley if you’d like!
Once the potato wedges are cooked, remove them from the Air Fryer and allow them to cool slightly before serving. Store in an air-tight container in the fridge and reheat the fries in the Air Fryer to get back that crispy taste. Store the dip separately from the fries in the refrigerator and also in an airtight container.
Parsley Wedge Fries with Creamy Garlic Truffle Dip (Paleo, Whole30, Vegan optional)
- Air Fryer (optional, but encouraged)
For the fries
- 3 Yukon Gold potatoes medium
- 1/4 cup olive oil
- 1 tsp salt (optional)
For the creamy truffle dip
- 1 cup mayonnaise of choice
- 1 tsp garlic powder
- 1 tsp truffle salt
- 1/2 cup fresh parsley, chopped
- Wash the potatoes so that they are free from any dirt. be sure to remove any eyes that have grown on them.
- Slice the cleaned potatoes into wedges.
- Finely chop the parsley.
- Combine the potato wedges, chopped parsley, and olive oil in a bowl. Add salt if desired. Toss until the potatoes are evenly coated.
- Place the wedges in the Air Fryer to cook for 15 minutes at 400°F.
- While the fries are cooking, in a small bowl combine the mayonnaise, garlic powder, and truffle salt. Garnish with more fresh chopped parsley.
- When the fries are done, serve with the creamy dip and enjoy!
- Store fries and dip separately in air tight containers. Reheat fries in the Air Fryer for best taste and texture.
|Amount per serving|
|% Daily Value*|
|Total Fat 21.6g||28%|
|Saturated Fat 3.2g||16%|
|Total Carbohydrate 25.2g||9%|
|Dietary Fiber 1.4g||5%|
|Total Sugars 3.2g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|