Serves 3

This Cranberry Dip is delicious with savory baked French fries but it also makes a delicious spread for sandwiches or wraps.

For the Cranberry Aioli

1 cup dried cranberries
½ cup water
¼ tsp. orange zest
½ cup Veganaise

In a small sauce pan, simmer the cranberries, water and orange zest for 10 minutes. Transfer to a blender and add the mayo. Pulse on high for 30 seconds until the cranberries are blended and the sauce is light pink. Transfer to a bowl and set aside in the refrigerator.

For the Fries

2 medium Yukon Gold Potatoes, cut into ¼ inch thick battons
1 ½ tbsp. grapeseed oil
1 tsp. chopped garlic
1 tsp. minced rosemary
¼ tsp. salt
1/8 tsp. black pepper

Preheat oven to 400F. In a medium bowl toss the potatoes with the other ingredients to evenly incorporate. Spread out onto a cookie sheet, lined with parchment paper. Bake for 30-35 minutes, stirring every ten minutes until evenly golden brown.