Vegetable Fries with garlic Mayo (BC)

Incredibly easy to make and a perfect substitute for regular potato fries. They don’t require a lot of work but as they go into the oven for quite a while, a bit of planning is recommended.


  • 1/2 courgette
  • 1/2 small sweet potato
  • 1 slice pumpkin, 1cm thick
  • 2 tbs flour
  • 1 tbs breadcrumbs
  • 1 tbs Parmesan cheese (optional)
  • 1/8th tsp paprika
  • 1/8th tsp cayenne
  • salt/pepper
  • sunflower oil
  • 2 cloves of garlic
  • 1 tbs mayonnaise

Serves 1 as part of the Budget Challenge


Pre-heat the oven to 200°C.
Wrap the unpeeled garlic in aluminium foil and place it in the oven (it doesn’t have to be at temperature yet). Bake for 40 minutes – keep it in as the fries bake.

Peel the sweet potato and cut the flesh into fries. Combine 1 tablespoon of the flour with the cayenne and toss the potato fries with the mixture. Spread the potato over a baking tray. Sprinkle with some oil and bake for 10 minutes.

As the potato is baking, cut the pumpkin into fries and toss it with 2 teaspoons of flour and paprika powder.
Cut the end off the courgette and cut it into fries. The soft centers will become mushy but I can’t get myself to throw them away simply for that reason. So I simply bake them along with the rest. Combine the remaining teaspoon of flour with the breadcrumbs and parmesan cheese (if using). Toss the courgette with the micture.

Add the pumpkin and the courgette to the baking tray, sprinkling a little more oil over it all. Add salt and pepper to taste.
Bake for another 30 minutes, turning once halfway.

5 minutes before the fries are done you can remove the garlic from the oven. Immediately unwrap – carefully, the oil in the garlic is very hot.
Leave the garlic to cool a bit, then push the centers from the film. Stir the puree into the mayo. Serve with the fries.