I am finally getting to the point in the kitchen that I have stuff for food other then lentils and carrots. Slowly I am restocking all the food and spices that I have let myself run out of when we started the moving out process. It has been a great purge, especially for all of my spices, which I have (or had) so many of and some where maybe not as fresh as they should be. Slowly I have been dumping those not so fresh spices into the crock pot with beans and replacing with freshy fresh ones.
The other day I did a spice run at the coop. Bulk spices are the way to go but sometime I can get a little out of hand. A pinch of this, a cup of that. I want them all, but I was pretty good. Just a few for now, and nothing to crazy. One that I did get was dill, lots and lot of freshly dried dill (I might have gone a little overboard with the amount I bought. I guess I was worried I might run out of dill, but its ok, I will for sure use it.). What to do with dill? Well toss pretty much anything with some dill and vinegar and you got yourself a dill pickle of sorts which is great. I just so happen to have a pickle craving and not a pickle in the house so me and my abundance of dill went and pickled potatoes to make french fries. And I must say, these fries are freaking amazing. Everything fantastic about dill pickles and french fries all in one. Baked because I don't fry things, and not at all french. These fries are just what I needed to hit my dill pickle craving and use up some of my abundance of dill.
Here's to the pickle fries. Mouth puckering goodness!
The stuff. A few russet potatoes and some vinegar. Salt, pepper, garlic powder, onion powder, and dill are the spices to use. And olive oil, which is not pictured but necessary.
First off, cut up the potatoes into fries. Cutthe potato in half, then cut that half in half, then each half of half into strips... easy easy. Toss the now fries into a big bowl of cold water as you go. (It removes some of the starch so your fries are not soggy)
Stain the starchy water from the bowl then dump the vinegar in with the potatoes, tossing as you go. And now you wait. Stick the potatoes into the fridge for about 1/2 hour to an hour, tossing the them around ever 10 minutes or so. (the longer they are in there, the more vinegar they will absorb)
Now preheat. Strain the vinegar out of bowl, drizzle potatoes with olive oil and toss until evenly coasted then sprinkle on the spices.
Pretty potatoes, looking good enough to eat(but don't eat raw potatoes, that is gross and will make you sick)
Single layer on a baking sheet, ready for the oven.
Baked until golden crispy and nice. Didn't even wait for a plate, just some mustard and off we go.
Dill pickle french fries. So good.
Dill Pickle French Fries
should serve 2 people
- 3 Russet Potatoes
- 1/4 cup white vinegar
- 2 teaspoons dill
- 1 tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- i teaspoon pepper
- 2-3 tablespoons olive oil
Rinse potatoes then cut lengthwise into 4 equal pieces. Then cut each slice into long strips about 1/2 inch . Place the cut potato into a bowl of cold water and toss them around to remove a bit of the starch. Drain the water then dump the vinegar onto the potato and toss around. Let sit for 30- 60 minutes in the fridge, tossing ever 10 minutes or so.
Preheat oven to 400.
Once the oven is hot, pour off the vinegar from the potatoes (can be reserved for cleaning) Drizzle the potatoes with olive oil, making sure they are evenly coated, then mix all the spices together and sprinkle all over potatoes. Place coated fries single layer on a baking sheet and into the oven they go. Bake for about 45 minutes flipping after about 25. Fries are done when they are golden brown and crispy.
Serve with ketchup, mustard or whatever you like on fries or pickles.