Dill French Fries with Lemon Dill Yogurt Dip
Oven-baked dill French fries made with Russet potatoes, olive oil, and fresh dill. Crispy on the outside, soft inside, and perfect with lemon-dill sauce.
Ingredients
Lemon Dill Yogurt Sauce
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, freshly squeezed is best
- 1 tablespoon finely chopped dill
- 1 small garlic clove, finely minced
- 1 pinch sea salt, more to taste
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, mix the potatoes, olive oil, 2 tablespoons of the dill, and salt.1 ½ lb Russet potatoes, 2 tablespoons olive oil, ½ teaspoon sea salt
- 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 for 35 minutes, switching the racks that the baking sheets are on halfway through.
- While the fries are baking, mix the lemon dill sauce ingredients in a small bowl.¼ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 small garlic clove, 1 pinch sea salt, 1 tablespoon finely chopped dill
- Once the fries are golden, soft on the inside, and slightly crispy on the outside, remove them from the oven and sprinkle the remaining 2 tablespoons of dill over top. Serve the fries with the lemon dill sauce on the side.
Notes
Scrub the potatoes; There's no need to peel them. Then cut the potatoes into ½ inch sticks. For crispier fries, you can rinse the cut potatoes until cold water a few times then dry them using a salad spinner.
Serving: 1 serving = ¼ of the recipe, Calories: 223kcal, Carbohydrates: 32g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 372mg, Potassium: 740mg, Fiber: 2g, Sugar: 2g, Vitamin A: 46IU, Vitamin C: 12mg, Calcium: 39mg, Iron: 2mg