What you will need:
FRIES:
3 tbsp kosher salt
2 pounds russet potatoes, cut into wedges
3 tbsp canola oil
1 tbsp paprika
½ tsp garlic powder
½ tsp onion powder
Ground black pepper
MAYO:
½ cup mayonnaise
4 tsp Dijon or whole grain mustard
3 tbsp dried dill
Salt and ground black pepper
Directions:
FRIES:
Stir 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.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Drain the potatoes and pat them dry.
Toss the potatoes in oil in a bowl; then sprinkle with the salt, paprika, garlic powder and onion powder and toss again.
Bake, tossing halfway through, until browned, about 1 hour.
MAYO:
Combine the mayonnaise, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries.
Enjoy!
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