| Portions |
|---|
| Serves 4 |
Ingredients
Dill Pickle Sauce:
- 1 cup sour cream
- 2 tablespoons pickle brine
- 2 teaspoons white wine vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon finely chopped fresh dill
For the French Fries:
- 1 cup grated garlic dills
- 2 green onions thinly sliced, white and green parts
- 800g frozen straight cut French fries
- 1 tablespoon finely chopped dill
- Salt
Directions
- For the dill pickle sauce, mix together the sour cream, pickle brine, white wine vinegar, onion powder, garlic powder, salt and fresh dill. Cover and refrigerate for a minimum of 1 hour up to 24 hours.
- Place the grated pickles in a fine mesh strainer, set over a bowl. Press gently to push out any excess brine. Set aside and allow the grated pickles to continue to drain.
- Preheat the oven to the temperature indicated on the frozen French fry package. Pour the French fries in one even layer on one or two rimmed baking sheets. Bake in the oven according to package directions. Check to ensure the fries are crispy and golden brown. That sometimes means cooking them for a couple minutes longer (3-5 minutes) than indicated on the package.
- Transfer the French fries to a large bowl. Drizzle about a heaping tablespoon of the pickle brine (from the pickles that are draining) over the hot fries. Add the dill and a couple pinches of salt. Toss the French fries.
- Portion the French fries out onto plates. Drizzle over a generous amount of the dill pickle sauce. Top with a couple tablespoons of the grated pickles. Garnish with green onions.