These Vegetable Matchstick Fries with Homemade Herb Salt make a colourful, crunchy snack — a lovely alternative to regular fries.
These Vegetable Matchstick Fries are dangerously moreish. Even when you think you’ve had enough, it’s hard not to reach for one more handful.
I used a mix of regular potato, sweet potato and beetroot for the colourful effect, but you can substitute carrot, parsnip or celeriac — any firm root vegetable that will hold together when fried. The key is slicing everything into thin matchsticks using a mandoline (or carefully by hand), then frying briefly in hot oil until they rise to the surface and turn lightly golden.
They’re delicious simply sprinkled with salt, but a homemade herb salt lifts them to something special.
Herb salt is easy: pulse your favourite fresh herbs with salt flakes until the leaves are finely chopped and combined, but don’t over-process into a paste. The result is vivid, fresh-tasting and slightly textured herb salt you can scatter over the fries. Dried herbs work in a pinch, but they won’t deliver the same bright flavour.
Do these deep-fried vegetables still count as “healthy”? Probably not in the strictest sense. I like to think they’re a slightly better option than a bowl of conventional fries — especially the beetroot ones — and I love seeing kids eat vegetables when they’re presented like this.
If you want a truly healthy option, stick with raw salads and lightly dressed veg, but for a treat these matchstick fries are fun, colourful and satisfying.
The Vegetable Matchstick Fries with Homemade Herb Salt Recipe
Vegetable Matchstick Fries with Homemade Herb Salt
Ingredients
- 1 litre vegetable or sunflower oil for frying
- Large bunch mixed fresh herbs, approx 20g (I used parsley, coriander and chives)
- 2 tbsp salt flakes (not table salt)
- 1 kg mixed root vegetables (e.g. red-skinned potatoes, sweet potatoes and beetroot)
- 1 tsp dried chilli flakes
Instructions
- Heat a large pan of vegetable oil or a deep-fat fryer to frying temperature.
- Place the fresh herbs in a food processor and pulse until finely chopped but not liquefied. Add the salt flakes and pulse briefly to combine. Transfer the herb salt to a small bowl.
- Peel the vegetables and use a mandoline or a sharp knife to cut them into thin julienne matchsticks. Test the oil by dropping one piece of potato in; if it bubbles rapidly and rises quickly, the oil is ready.
- Fry the vegetables in three batches, starting with the regular potato. Carefully lower each batch into the hot oil and fry until they rise to the surface and are lightly browned, about 2–3 minutes. Drain on kitchen paper and keep warm in a low oven if desired. Repeat with sweet potato, then beetroot.
- Mix all the cooked fries together, sprinkle with a generous pinch of the herb salt and the dried chilli flakes. Serve with extra herb salt on the side.
Notes
Nutritional information is per serving and assumes 8 tbsp of oil is absorbed during cooking. Actual nutrition will vary depending on the vegetables used.
Nutrition
Calories: 379 kcal | Carbohydrates: 31 g | Protein: 6 g | Fat: 27 g | Saturated Fat: 22 g | Sodium: 3521 mg | Fiber: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
