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This is an interesting but surprisingly tasty combo.
1 teaspoon ground coriander
2 teaspoons Haddar Kosher Salt
1 teaspoon ground mustard
1 teaspoon Pereg Garlic Powder
1 teaspoon Haddar Onion Powder
2 teaspoons dried dill, such as Pereg
1 5-pound (2.25-kilogram) bag Idaho potatoes, washed and cut into fries
1/2 cup dill pickle juice
cold water, to cover
avocado or olive oil cooking spray
3/4 cup Gefen Light Mayonnaise
2 tablespoons dill pickle juice
1/2 the spice mix
Place all the ingredients in a small airtight container and cover. Shake well until fully combined.
Store in cabinet for up to three months.
In a large bowl, place the cut potatoes and pickle juice. Cover well with cold water and set aside for one hour.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two metal baking sheets with Gefen Parchment Paper. Set aside.
Drain water from the potatoes and use a paper towel to pat them dry. Spread them evenly on the prepared baking sheets.
Spray the fries generously with cooking oil. Place in the oven and bake for one hour and 15 minutes, or until golden brown.
Remove from oven and transfer hot fries to a large bowl. Spray well with cooking spray and add half the spice mixture. Toss well and serve.
Combine all the ingredients in a one-pound (450-gram) container. Shake well and store in the fridge for up to five days.
Photography by Menachem Goodman
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