Baked Fries with Tangy Dipping Sauce

Baked French Fries with Tangy Dipping SauceBaked fries have never been so delicious!

By using my nifty new tool, the French Fry and Veggie Cutter, these french fries are perfectly sliced and cooked to an even perfection. Baked fries are healthier for the entire family and I promise they will not miss the fried versions one bit with this delicious recipe.

To give these baked fries a great crunch you must first shock the potatoes in cold ice water. Right before cooking coat the fries in a few simple spices to add some flavor. The base for the tangy dipping sauce starts with that homemade garlic aioli that I made for the Feta Turkey Burger (if making the burgers and fries just double the aioli sauce.) Then adding sour cream to the base with some of my favorite Trader Joe’s Jalapeno Pepper Hot Sauce. You can use any hot sauce you like to spice up this tangy condiment. The recipe here has a mild version that just flavors the sauce making it kid friendly. Feel free to fire it up to desired taste.

My go to gadget that is easy to use with out breaking the bank

Weston Products French Fry Cutter and Veggie Dicer Plastic, White

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked French Fries with Tangy Dipping Sauce

Baked French Fries with Tangy Dipping Sauce


  • Tangy Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 garlic cloves
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup sour cream
  • 1 1/2 teaspoons of Trader Joe Jalapeno Hot Sauce or to taste
  • Baked Fries:
  • 23 large baking potatoes
  • 2 tablespoon grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoon olive oil


  1. Tangy Dipping Sauce:
  2. Add mayo, sour cream, garlic, lemon juice, hot sauce, salt and pepper to blender or nutribullet blending until all ingredients incorporated
  3. Refrigerate for minimum 1 hour hour
  4. Serve with baked fries
  5. Baked Fries:
  6. Chop or use your veggie dicer to evenly cut fries
  7. Shock fries in ice water for 30 minutes
  8. Preheat over to 450F
  9. Line baking sheet with parchment paper
  10. After 30 minutes in the ice water remove fries from ice bath and pat dry with paper towels or a towel to remover moisture
  11. Combine parmesan, salt, pepper and paprika in large zip lock bag and gently move around to mix
  12. Then add the potatoes to the bag and mix by moving around the potatoes coating them in the mixture
  13. Add in olive oil and gently toss and mix again
  14. Evenly line fries onto baking sheet and cook for 30-35 minutes
  15. Remove from over and serve with Tangy dipping sauce
Feta Turkey Burger with Garlic Aioli Sauce
Feta Turkey Burger with Garlic Aioli Sauce
Potato Zucchini Chicken Skillet

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.