Sheet Pan French Fries with 3 Dips
In the Williams Sonoma Test Kitchen, French fries reign supreme. They are simple to prepare and oven-baked, so you won’t get your stove top all oily. For an extra boost of flavor, toss them in rosemary and parmesan, or keep them simple and let the dips shine. Whatever you do, make sure you leave enough space for them to crisp up on the sheet tray. If you overcrowd, you risk soggy fries.
Ingredients:
- 3 large russet potatoes (about 2 1/2 lb./1.1 kg total), scrubbed and cut into matchsticks 1/2 inch (12 mm) thick
- 1/4 cup (2 fl. oz/60 ml) olive oil
- Kosher salt
- 1 cup (4 oz./125 g) freshly grated Parmesan cheese (optional)
- 1 Tbs. minced fresh rosemary (optional)
Directions:
Position 2 racks in the center of an oven and preheat to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
Place the potatoes in a large bowl and cover with cold water. Allow to soak for 30 minutes, then drain and repeat the process once more with fresh cold water.
Drain the potatoes and lay them out on a kitchen towel. Dry very, very well. Transfer back to the bowl and toss with the olive oil and 1 1/2 tsp. salt.
Divide the potatoes between the prepared sheet trays, spreading them out in an even layer and spacing them at least 1/4 inch (6 mm) apart (to help the fries brown and crisp versus steam).
Bake just until the fries begin to soften, about 20 minutes, then rotate the pans between the racks. Continue to bake until deep golden and crispy, 20 to 25 minutes longer.
Remove from the oven and toss with more salt and/or toss with the Parmesan and rosemary. Serve immediately with the desired dips alongside. Serves 4.
Granch: In a bowl, combine 1 1/2 cups (12 oz./375 g) whole-fat Greek yogurt with 2 Tbs. fresh lemon juice, 1/4 cup (1/3 oz./11 g) chopped chives, 1 Tbs. finely chopped parsley, 1 Tbs. finely chopped dill, 1 1/2 tsp. granulated garlic and kosher salt and black pepper, to taste.
Dijonaise: in a bowl, combine 1 cup (8 oz./250 g) of mayonnaise with 1 tsp. lemon juice, 1 Tbs. whole-grain mustard and 2 Tbs. Dijon mustard. Season with kosher salt, to taste.
Not-So-Secret Sauce: in a bowl, combine 1/2 cup (4 oz./125 g) ketchup with 1/2 cup (4 oz./125 g) mayonnaise, 2 Tbs. yellow mustard, 2 Tbs. BBQ sauce and a pinch of kosher salt, to taste.
Adapted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023)
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