Ranch Dill Pickle Fries
Crispy oven baked fries seasoned with a bold ranch and dill pickle spice blend for an addictive tangy flavor. These loaded seasoned fries are a crowd pleasing snack with no frying required.
Tangy ranch and dill seasoned baked fries with crispy golden edges.
Nutrition per serving
Ingredients
main
cooking
seasoning
Instructions
Cut and Soak the Potatoes
Wash and cut the russet potatoes into quarter inch thick fry strips. Place the cut fries in a large bowl of cold water and soak for 20 minutes to draw out excess starch. This step is key to getting crispy edges in the oven. Do not skip the soak.
Dry and Season the Fries
Drain the soaked fries and pat them completely dry with paper towels. Transfer to a large dry bowl and toss with olive oil until well coated. In a small bowl mix together the ranch seasoning, dried dill, garlic powder, onion powder, vinegar powder, and cayenne. Sprinkle over the fries and toss to coat evenly.
Arrange on Baking Sheets
Preheat oven to 425 degrees F. Arrange the seasoned fries in a single layer on two large baking sheets lined with parchment paper. Make sure fries are not touching each other. Overcrowding leads to steaming rather than crisping.
Bake Until Crispy
Bake the fries for 20 minutes then flip each one with a spatula. Return to the oven and bake for another 12 to 15 minutes until golden and crispy. Rotate the pans halfway through to ensure even browning on both sheets.
Season and Serve
Remove from the oven and immediately season with a touch more dried dill and a pinch of salt if desired. Transfer to a serving bowl or platter and serve right away with extra ranch dressing for dipping. These are best eaten fresh from the oven.
Substitutions
Common mistakes
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