To transform potatoes into delicious fries at home, soak them in cold water to remove excess starch, use some extra oil and salt and an extra high heat! You’ll end up with golden, slightly crispy potatoes that you can dip in a super simple creamy dijon sauce. No, they won’t be anywhere near as crispy as your average french fry, but it should be just as satisfying and comforting!
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
For the fries:
- 1.5 lbs yukon gold potatoes, cut into ¼-inch thick matchsticks*
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp black pepper
- Chopped parsley, dill, or chives (optional)
For the dipping sauce:
- ½ cup plain whole milk Greek yogurt
- 2 tbsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp kosher salt
- *Yukon golds (AKA yellow potatoes) are best for fries because they get crispy with an ultra soft and buttery interior. Feel free to use another variety if you’d like!
- Note: ~ these pair really well with burgers or any grilled meat.
Instructions
- Preheat the oven to 450F convection or 475F regular bake. Line a baking sheet with parchment paper.
- In a large bowl, add the potatoes and fill with water to cover. Let them soak in the water for 10 minutes. Drain them and then transfer them to a kitchen towel and dry them thoroughly.
- Transfer them to the baking sheet. Drizzle with oil and sprinkle with the salt, garlic powder, and pepper. Use your hands to toss to coat well in the oil, then spread out into an even layer.
- Bake for 25-30 minutes, or until the potatoes are dark golden brown and crispy. Sprinkle with herbs, if using.
- To make the sauce, add all ingredients to a medium bowl and mix to combine.
- Serve the fries with the sauce on the side.
Items you can prep ahead (optional)
- Cut 1.5 lbs yukon gold potatoes into ¼-inch thick matchsticks (store in cold water)
- Make the dipping sauce
Substitutions:
- To make dairy-free/vegan, use a DF yogurt alternative or just use ketchup and mustard.
Storage:
- Store leftovers in an airtight container in the fridge:
- Potatoes: up to 5 days in the fridge
- Dipping sauce: up to 6 days in the fridge
Leftovers + Repurposing:
- The best way to reheat these is in a dry skillet to re-crisp them. The easiest way is to just microwave them.
- Use these as a starchy base for a bowl/plate. Fries + grilled meat + veg + dipping sauce = yum!
- Leftover dipping sauce can be used as a sauce for bowls or grilled meats or sausage.
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