Fries Provide Healthy, Easy to Make Snack


When paired with the dip, these fries are a tasty appetizer that have an added tanginess. (photo by Annie Simon)

Whether you are pairing them with a sandwich or just eating them alone, these fries are a great side dish. Also because they are baked not fried the fries don’t make you feel really gross and greasy.



3 medium russet potatoes

1 tablespoon olive oil

½ teaspoon coarse sea salt

2 teaspoons dried rosemary


Peel the potatoes and rinse them after.

Cut the potatoes into half-inch matchsticks and try to keep them as even as possible so they bake evenly.

Place the cut potatoes in cold water for 30 minutes to get rid of excess starch so the fries are crisper.

Preheat oven to 435 degrees and line a baking sheet with parchment paper.

While the fries are soaking make the fry dip.

Put the coarse sea salt and dried rosemary in a small bowl and grind them together with the back of a spoon.

Take the potato matchsticks out of the water and rinse them and blot them dry,

Place the potato matchsticks in a bowl. Pour in olive oil and toss it together with your hands. Season with three or four pinches of the rosemary salt and toss together.

Place the cut potatoes on the baking trays in a single layer and spread them out to prevent the fries from being soggy.

Bake for 25 minutes, then flip the fries over and sprinkle with more rosemary salt.

Bake for 10 more minutes until fries get golden brown and crispy.

Fry Dip


⅓ cup of mayonnaise

½ teaspoon dijon mustard

1 clove of minced garlic

1 ½ teaspoon lemon juice

A little less than ¼ teaspoon cayenne pepper


Mix together all the ingredients and put the sauce in the refrigerator until ready to use.