If you're looking at me (er, your computer screen) and thinking I've lost my mind I can't blame you. I mean really, dill and French fries? Who does that? Me, as it turns out, although I was skeptical as heck at first. The original plan was to work on a French fry recipe involving harissa, but there was this big bunch of dill staring me down when I opened the fridge door. It just looked so insistent, like it was begging to be used. And who am I to turn down such a pleading request.
Of course a quick Google of fries + dill informed me that once again I'm the last to jump on the food trend train. Why didn't you guys tell me that you do this? You can share these things with me, you know.
The fries themselves have a light dill flavour but the lemon dill yogurt sauce is where it's at. My first plan was to make an aioli with these but I've been eating a lot of rich foods lately and wanted to lighten things up a bit before (ugh!) I have to go buy a bigger pair of pants. #notlettingthathappen
Truth is the first batch of these I ate with both the lemon dill yogurt and some leftover aioli from the Parmesan Rosemary Shoestring Fries but I kept going back to the yogurt. It tasted bright and fresh (yep, lemon and dill will do that) and a little tangy (hello yogurt!)
When I make any sort of sauces like this I always use a Microplane to grate the garlic. Sure you can smash it to smithereens and then chop it for 5 minutes until it becomes a paste OR … you can take 5 seconds and your Microplane and get back to drinking that glass of wine you poured before you started cooking dinner. You do that too, right?
And now it's back to the kitchen to find that jar of harissa and work on another recipe for you guys. ♥♥♥ French fries!
If you make Garlic Dill French Fries with Lemon Dill Yogurt Sauce, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.Print
These baked garlic dill French fries are crispy and unexpectedly fresh tasting. The lemon yogurt dill sauce is light and perfect for dipping.
- 1 ½ lb. Russet potatoes
- 2 tablespoons finely chopped fresh dill, divided
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
For the sauce:
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise (do NOT use Miracle Whip)
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon finely chopped dill
- 1 small garlic clove, grated on a Microplane or very finely minced
- A pinch of sea salt, to taste
- Preheat the oven to 425 degrees. Line 2 13″x18″ baking sheets with parchment paper.
- Scrub the potatoes and dry them well. There's no need to peel them. Slice each potato lengthwise into ⅛ inch slices. Remove the two end bits and stack the slices then cut them lengthwise into ⅛ inch matchsticks. Slice each of the end bits twice. Place all the fries into a large bowl, add the olive oil, 1 ½ tablespoons of the dill and the sea salt and toss well to coat.
- Divide the fries between the two prepared baking sheets. (Don't try to cram them all on one baking sheet or they won't crisp.) Bake in the preheated oven for 20 minutes.
- Prepare the lemon dill sauce when the fries are baking. (Directions below.)
- Remove the fries from the oven and flip them over. Pop them back into the oven until they are cooked through and nicely browned, 5-10 minutes. Once they have finished cooking remove them from the oven and sprinkle the remaining ½ tablespoon of dill overtop. Serve the fries with the lemon dill sauce on the side.
For the sauce:
- Combine all the ingredients together in a small bowl and mix together well.