These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!
I love pickles, do you? I eat them straight out of the jar, and can polish off the entire thing in one sitting. REALLY! Hey they are fat free and low cal, right? Maybe a bit heavy on the salt, but otherwise not too bad for you!
One of my other all time favorite are french fries! Crispy, salty, and greasy they are my go to indulgence when I want to treat myself. I also have a bit of an emotional attachment to fries as well-I have fond memories of my mom and I going to McDonalds to get french fries after school. It was a simple act, yet produced meaningful memories of time with my mom that I will always remember!
I appreciate french fries of all types and sizes! I like crispy thin fries (like Micky D’s), thick steak fries, sweet potato fries with a crispy coating, waffle fries, and on and on! As far as flavors go- I sometimes like to add some spice and zest, ketchup and sriracha (mixed!), or CHEESE AND GRAVY (also known as Poutine- back from my Canada days). I also have made kimchi fried (recipe HERE), which is inspired by a famous food truck creation! But I haven’t made Pickle Fries, so why not start now? And by the way, they are AWESOME!
DILLY. SALTY. CRISPY. YUM.
Skinny Dilly Pickle Fries
- 1 large russet potato white sweet potato or yucca for paleo/pegan
- ¼ cup olive oil or ghee
- ½ tablespoon coriander
- 2 teaspoons dill weed
- ½ teaspoon yellow mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon lemon juice
- ½ teaspoon salt
Preheat oven to 450 degrees F
Cut the potato in matchstick size fries (they will shrink a bit, so make them thin, but not too thin. Also make sure they are consistent in thickness so they cook evenly.)
(If using yuca, peel and boil yuca first, then cut into large fries and follow the remaining directions.)
Throw the fries into a large bowl and coat with the olive oil.
Toss in the seasoning and mix so they are evenly coated.
Spread them out on a baking sheet (no overlapping of fries).
Bake at 450 degrees F for around 15 minutes, flipping them about ½ way through so they brown on both sides.