Oven Fries With Veracruz Ranch Dip
- Yield: 4 1x
Ingredients
Scale
- Veracruz Ranch Dip:
- 1 packet Hidden Valley® Original Ranch® Dips Mix
- 16 ounces sour cream
- ½ cup diced pickle
- ½ cup jarred salsa
- ½ cup chopped red onion
- ¼ cup pimiento
- 3 tablespoons rinsed capers
- 3 large Russet potatoes (about 1/2 pound each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Make the dip:
- Combine all dip ingredients in a medium bowl and stir to combine well. Refrigerate while you make the steak fries.
- Set oven to 425ºF/220ºC
- Scrub potatoes well but don’t peel (unless you really, truly desire). Cut each potato lengthwise into 12 wedges: Half, then cut-side-down cut each into half again, then carefully cut each half into three wedges. See video demo.)
- Put the oil in a large bowl and add potato wedges, using your hands to fully coat each wedge. Then add the seasonings and mix again.
- Arrange on a baking sheet in a single layer.
- Bake for 20 minutes, then remove from oven and turn. Bake another 10 minutes until steak fries are tender and roasted outside.
- Serve with Veracruz Ranch dip
Find it online: https://hilahcooking.com/steak-fries/