Oven-Baked Fries with Swedish Meatball Dipping Sauce and Elderberry Preserves

Hearty and satisfying snack! Who doesn’t love crispy potatoes with yummy sauces for dipping? I am such a fan of interesting sauce combos — they make it easy to come back to healthy roasted veggies again and again. This one reminds me of IKEA’s (plant-based) Swedish meatballs and lingonberry sauce.
Servings 4 people
Prep Time 15 minutes
Cook Time 30 minutes


  • 8-12 potatoes
  • 2 Tbsp 2 tbsp olive oil or plant-based butter
  • 1/4 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp nutmeg
  • 1/2 tsp Dijon mustard
  • 1/4 tsp ground black pepper
  • 2 Tbsp soy sauce
  • 2 cup veggie broth
  • 1 cup plant-based milk of your choice


For the Potatoes
  1. For the potatoes: Preheat oven to 450 degrees Cut potatoes into wedges, put them into a bowl and add enough olive oil to coat them. You can also drizzle them with olive oil on the pan, but I like to make sure they’re really covered on all sides. Arrange your potatoes on a baking sheet so that they’re not touching, sprinkle them with salt, then bake for fifteen minutes at 450. Flip them and bake for another fifteen minutes.
For the Gravy
  1. Add the oil or vegan butter to a saucepan and when it’s hot, whisk in the flour and cook over medium heat for 1-2 minutes, whisking frequently. Add the spices and keep whisking. Add the soy sauce and whisk some more! Slowly whisk in the vegetable stock and the milk until there are no clumps. Cook over medium heat for about 5 minutes or until thickens while continuing to whisk it.
Elderberry Dipping Sauce
  1. Pour the gravy over your oven fries and dip in Carmel Berry Co. Elderberry Blueberry Preserves