Miso Skillet Fries

What a tasty appetizer! It's been cold here in Alberta, Canada the past few weeks, so we're all craving warm roasted foods. If you love miso and all things salty and savoury, you will LOVE these Miso Skillet fries made with miso gravy and a cashew-based lemon dill drizzle. Completely wheat free and dairy free!

The quantity is great for an appetizer for 2 people and is a super easy recipe to add onto for more people! 





1 Sweet potato
1 Russet or golden potato
Handful of kale (separate into small pieces)
1 Tbsp avocado oil
Sprinkle of ground black pepper


Miso Gravy

1 Miso bouillon cube
2 Cups water
Optional gravy component - 2 tsp organic gravy mix (I used Simply Organic brand - so good!), OR 2 tbsp beef stock
2 Cloves minced garlic

*Depending on the miso and gravy you use, you may need a thickening agent. I use a sprinkle of tapioca starch.


Cashew-based Lemon Dill Drizzle

1 Cup cashews (soaked for 1hr)
1/8 Cup Minced fresh dill
1 Tbsp Olive oil
1 Tsp sea salt
Sprinkle of ground black pepper
Juice from 2 lemon wedges

About 1/4 Cup of water (to form semi-runny, but creamy consistency)



1. Preheat oven to 350F and place skillet/cast iron pan in the oven to heat. Chop potatoes into long pieces and toss in avocado oil.

2. In a pot on low-medium heat, mix all miso ingredients. Mix all Lemon Dill Drizzle ingredients in a high speed blender or food processor (if the mixture is too thick, just add water).

3. Place the fries on the hot skillet and place back into the oven until some pieces start turning golden brown (about 25min). Now it's time to add in your kale pieces!

4. Bake for about 10 more minutes, or until the fries and kale become crispy. Remove from oven and top with miso gravy and lemon dill drizzle. Enjoy!



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