Crispy Baked French Fries with Honey Sriracha Dip
These french fries are baked until crunchy and crispy. They are served with a creamy and healthy honey sriracha sauce. Only 218 calories per serving. Now you can enjoy french fries guilt-free!
- 2 large baking potatoes russet
- 2 to 4 tablespoons olive oil
- Japanese red pepper mix Shichimi Togarashi
- Sea salt
- 1 cup greek yogurt
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 tablespoon Sriracha
- 2 green onions, chopped (Optional)
Preheat oven to 230 degrees C (450 F). Line two baking sheets with aluminum foil (for easy cleaning) (*see footnote 1). Spray an even layer of oil onto the foil.
Halve potatoes crosswise if using very large potatoes. Slice into 1-cm (1/3-inch) thick pieces, and then cut into 1/2-cm (1/6-inch) wedges.
Spread the potatoes onto the lined, oiled baking sheet. Do not crowd the potatoes, otherwise they will be steamed instead of fried. Generously spray oil on top of the potatoes (very important, otherwise your fries will dry up instead of turning crispy). Sprinkle sea salt and Japanese red pepper mix onto the potatoes.
Bake until the bottom of the potatoes is charred, 25 to 30 minutes. Stir the potatoes once. Return to the oven and bake for another 15 minutes.
Mix Greek yogurt, honey, soy sauce, and Sriracha in a small bowl.
When the fries are cooked, let them rest for 5 minutes to cool. This step will further crisp up the fries. Sprinkle green onions on top (if using) and gently mix a few times with a spatula.
Serve warm with the dipping sauce.
- You might need to play with the temperature the first time, depending on how you cut the potatoes, and depending on your actual oven temperature. For thick-cut wedges, try using 218 C (425 F) or 200 C (400 F) instead.
Serving: 206g, Calories: 218kcal, Carbohydrates: 30.7g, Protein: 7.9g, Fat: 8.2g, Saturated Fat: 1.8g, Cholesterol: 3mg, Sodium: 423mg, Potassium: 643mg, Fiber: 2g, Sugar: 7.4g, Vitamin A: 100IU, Vitamin C: 34.7mg, Calcium: 70mg, Iron: 1.3mg