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.