Roasted potatoes are great and all, but sometimes you just need a plate full of fries in your life.
This recipe is for those times.
The fries are baked in the oven until crispy and golden (with a special method that requires no fussy techniques like soaking or flipping), then dunked into a sauce that’s, well, pretty darn special.
Instead of the typical mayo-mustard-ketchup-relish combo that’s (spoiler alter) prettymuch the secret behind every restaurant’s special sauce, we’re taking this sauce to the next level with ingredients like tahini, dijon mustard, dill pickles (!!), vinegar, maple syrup, a little hot sauce, and plenty of spices.
It might seem like an odd combination, but you’re just going to have to trust me on this because you NEED this special sauce in your life.
Sure, you could spread it on a burger bun or use as a dip for some type of nugget, but I really, really think the best vehicle for consuming special sauce is a pile of salty, crispy fries.
There’s just something about that tangy-savory-sweet-salty sauce that I can’t resist.
And, while these fries make a great addition to any meal, I secretly love making them as a fun snack whenever a craving strikes. The recipe makes enough for two (and aint nobody got time for soggy leftover fries), so roast up a pan of fries, grab a friend, and dive in!
If you make this recipe, let me know what you think by leaving a comment below, or snapping a photo of your fries and special sauce and tagging me on Instagram so I can see!
Crispy Baked Fries with Tahini Special Sauce
Time: 45 minutes
Serves: 2 as a snack, 3+ as part of a meal
Ingredients:
fries
- 2 medium russet potatoes
- 1 Tablespoon olive oil
- 1/2 teaspoon sea salt, plus more, to taste
special sauce
- 2 Tablespoons tahini
- 2 Tablespoons water
- 1 Tablespoon white vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon maple syrup
- 1 Tablespoon pickle juice (from a jar of pickles- can sub for more vinegar)
- 6-8 dill pickle slices (or enough of any shape pickle to yield 1/4 cup, finely diced)
- 3/4 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- A few shakes of hot sauce
Instructions:
- Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Scrub potatoes clean and dry well with a towel (or peel, if you don’t prefer the skins), then slice into 1/4-inch thick fries.
- Pile the cut potatoes onto the sheet pan, drizzle with olive oil, sprinkle with 1/2 teaspoon salt, and toss to combine. Spread out into an even layer, ensuring no potatoes are overlapping.
- Bake for 10 minutes, then increase heat to 425 degrees and set another 20 minute timer. Finally, place the pan on the top rack of the oven, turn heat to BROIL, and broil for 2-3 minutes, or until fries are deeply golden. Keep a close eye on them during the broiling stage, cooking for a minute more or less, as needed, to get them deeply golden but not burnt!
- While fries cook, make the special sauce. Finely dice the pickles, stopping when you have 1/4 cup. Stir all ingredients together in a small bowl until well combined. Taste and add an extra shake of hot sauce, if needed.
- Once fries come out of the oven, taste and add more salt, if needed, then plate and serve with special sauce. Leftover sauce keeps in the fridge for up to a week.