The best French fries I’ve ever had are from Pommes Frites in New York City. Crispy, golden, perfectly cooked fries that just happen to be vegan-friendly! A few years back, the restaurant unfortunately had a fire and had to shut down indefinitely. I was heartbroken (as any fry-loving foodie would be), not knowing if they’d ever reopen.
But good news! They’re finally back! And if you know anything about me, you know I’m obsessed with dipping sauces. Pommes Frites offers around 50 different sauces, many of which are vegan or can be made vegan and honestly, that’s all they serve: fries and sauces. Simple, plant-based perfection.
Pommes Frites has this unforgettable dipping sauce, a wine, fig, and sage mayo situation that totally stuck with me. I’ve always thought the idea of a wine-infused mayo paired with garlicky fries sounded like a dream, and since I’m a fig lover, it was pretty much perfect.
Eventually, I decided I had to try making a vegan version myself. But I didn’t stop there, I also wanted to see if I could create a healthier take on the whole thing. That meant experimenting with baked fries (still crispy, of course!) and figuring out how to capture that rich, tangy, slightly sweet flavor in a plant-based mayo. Challenge accepted.
And just like that, vegan fig and wine mayo was born! And hot damn, it’s ridiculously good. The moment I dipped one of my ultra-garlicky, oven-baked fries into that dreamy, slightly sweet, tangy magic, my life changed. Seriously.
Also, turns out you can get potatoes insanely crispy in the oven. Just slice them thin and crank the heat. No deep frying needed. The mayo? Totally easy to whip up while the fries are baking. Minimal effort, maximum flavor, and 100% plant-based goodness.
What About the Mayo?
The mayo is made with a wine reduction, and then has fig paste added. That is cooled and then whisked into some vegan mayo. Super simple, super delicious. The mayonnaise also needs a bit of salt and pepper to balance the sweetness, but you can season to taste. You can of course use any condiment you want. However, I definitely recommend this fig and wine mayo!
This is the perfect party food, the perfect side for any meal, or just a really freaking good dish all on it’s own! I absolutely love this recipe, and I hope you do too!
- 3-4 Large Russet potatoes
- 3 Tbsp. Olive oil
- 10-12 Cloves of garlic, smashed
- 2 tsp. Salt
- 1/2 tsp. Black pepper
- 1/3 C. Red wine
- 3 Tbsp. Fig paste
- 3/4 C. Vegan mayo, I used Follow Your Heart Vegenaise
- 1 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- Preheat oven to 425 degrees.
- Wash and cut the potatoes, slice the potatoes in half lengthwise, then cut into thin slices, then cut those into small sticks.
- Place in a bowl and stir with olive oil, garlic and salt and pepper until fully coated. Place in a single layer on a baking sheet lined with foil.
- Bake for 45-50 minutes, flipping half way through, baking until brown and crispy.
- While the fries are baking, make the sauce.
- In a small sauce pan, bring the wine to a boil, then reduce to a simmer. Simmer for about 15 minutes until the wine is reduced by half. Add the fig paste and whisk together.
- Let cook for another minute, then remove from heat and let cool completely, you can throw it in the fridge while the fries finish cooking.
- Once cooled, whisk together the fig and wine reduction with vegan mayo and salt and pepper.
- Once the fries are ready, serve immediately!
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