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