| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons kosher salt, plus more to taste
- 2 pounds russet potatoes, cut into wedges
- 3 tablespoons neutral oil
- 1 tablespoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 4 teaspoons grainy mustard
- 3 tablespoon chopped fresh dill
- Kosher salt and freshly ground black pepper
Instructions
- For the fries: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Stir the salt into a large bowl of cold water until dissolved, then add 1 cup ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.
- Toss the potatoes in the oil on the baking sheet. Bake, tossing halfway through, until browned, about 1 hour.
- Combine the paprika, garlic powder and onion powder in a small bowl. When the potatoes are done baking, toss with the spice mixture and season as desired with salt and pepper.
- For the dill mayo: Meanwhile, combine the mayonnaise, yogurt, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 345 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 484 mg |
Reviews
These only need to cook about 45 minutes. Best fries I’ve baked in the oven.
These were good! Will make again, maybe with a different fry sauce!
Nothing special. IMO the salt soak ahead of time added little flavor. I wouldn’t make these again.
Finally good baked jo jo’s ! These were perfect even though I messed up. In a hurry I thought I remember the recipe without looking again. I scrubbed the potatoes and put them whole in cold salted water in frig. 5 hours later. I wedged them and rinsed well then dried with cloth put on sheet pan with oil and seasoned. I then looked at recipe for oven temperature. I saw my errors. But hey I pushed on and they came out crispy well seasoned and everyone raved. Will make often! Easy! I agree with others mine took only 45 minutes. I cut each potato into 8 wedges. Yum. Didn’t do sauce but will. Thanks Molly
Tried these after watching the show. They do not need anywhere near the cooking time stated in the recipe. More like 35-40 minutes, possibly at a slightly reduced oven temperature. We will try again, since these have a lot of promise.
I also tried to reduce this to two servings and did not try the sauce. I agree that the cooking time can be reduced based on the size of your wedges. I forgot the salt so I will add to the spice mixture. Great flavor!
LOVED these. I kind of smashed the instructions here with those from the show I watched. Salt and peppered the taters before baking…it also didn’t take an hour, just about 40 minutes. Didn’t try the sauce. Mmmmmmmm…
The sauce is AWESOME. I didn’t think I’d want it but I did. These were totally puffy and crispy exterior and a slight chew on inside. I thought it was odd to NOT cook potatoes without the spice but it worked out. I have gas stove. Did 425 for about 45 minutes. I’m not sure if the soaking in water helped. I will try w/o and let you know
Made these this evening. Lovely taste and really crunchy. We should have taken them out of the oven sooner our oven tends to not run true to temperature.