Recipe by Chef shapeweaver �
I found this recipe in the 2012 Edition of Taste of Home's Quick Cooking Annual Recipes. I wish I could give credit to the author,but there wasn't a name listed.Also,there wasn't a specific type of french fry to use listed,but from the photo in the cookbook it was shoestring fries. So, that's what I used.If you want the sauce to be a bit more on the " Tangy " side add the sweet pickle relish to the mayo/ketchup dipping sauce.Not only do they taste good,but since they're baked in the oven they're also on the healthy side. Posted to Food.com (a.k.a. " ZAAR ") on September 12th.,2012
Top Review by Christmas Carol
I've posted this recipe as well--I believe it's originally a Paula Deen creation, but can't say for sure. Shoestring fries are indeed what she uses. The dip is delicious--totally addicting! Just be cautious when sprinkling the Ranch mix on the fries--it doesn't seem like much, but mine came out a bit salty the first time around. I really hope people try these--they are soooooo much better than the plain fries with traditional fry sauce!
- 1 (26 ounce) packagefrozen French-fried potatoes
- 1 (1 ounce) envelope ranch dressing mix, divided (or 28g for my Canadian friends )
- 1⁄2 teaspoon ground black pepper (to taste)
- 1⁄2 cup mayonnaise
- 1⁄2 cup ketchup
- 1 tablespoon sweet pickle relish
Directions See How It's Made
- Arrange french fries in a single layer on a greased 15 x 10 inch by 1 inch baking pan.
- Sprinkle with 2 tablespoons dip mix and pepper,then toss fries lightly to coat.
- Bake at 450 degrees for 15 to 20 minutes or until lightly browned.
- While fries are baking, in a small bowl mix together mayonnaise,ketchup, remaining dip mix, and sweet pickle relish.Serve with fries.