Crispy Baked Fries with Parsley Yogurt Dip

• 4 large Baking Potatoes
• 2 tbsp. Olive Oil
• 1 tsp. Sea Salt

Parsley Yogurt Dip

• 1/2 cup 2% Plain Greek Yogurt
• 1/4 cup Fresh Parsley, (finely chopped)
• Juice of 2 Limes
• 1 tsp. Dijon Mustard
• 2 tsp. Apple Cider Vinegar
• Salt & Pepper to taste

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1. Preheat oven to 375F. Line a large baking pan with parchment paper.
2. Wash each whole baking potato, then cut potatoes into desired size fries.
3. Then, place them into a large bowl of cold water to soak for 30 minutes. Drain the all the water from the bowl.
4. Toss the olive oil and sea salt in the bowl with the potatoes. Evenly spread the potatoes onto the prepared pan(s).
5. Bake for 20 minutes. Then, turn up the heat to 425F and bake for an additional 25-30 minutes, until crispy golden brown.
6. Mix together the parsley yogurt dip by simply stirring together all the ingredients in a small bowl.

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