Sweetgreen Ripple Fries Dupe!
Cause we all need them 🍟🍟
If your algorithm is like mine, you’ve been bombarded with ads for the new Sweetgreen ripple fries (don’t worry, this isn’t another one), I just love potatoes in all forms and these looked amazing so I had to give it a whirl. They are sooo easy and delish. I just went off what I think is in them, based on Instagram and my version is pretty good if I do say so! All you need really is this nifty tool, which I already had because I’m a mom and anything to make veggies into novelty shapes, am I right? I’ve been seeing people post that the Sweetgreen versions come with a pickle ketchup and aioli so I decided to make a combo version basically and creamy dill pickle special sauce. With the avocado oil and potato starch, the essential ice bath, and slicing them thin enough, they came out super crisp and perfect.
2-3 russet potatoes, scrubbed
4 tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp potato starch
1 handful of fresh parsley leaves, minced
Sea salt
Flaky sea salt
Black pepper
Sauce:
1/2 cup soy-free vegan mayo
2-3 tbsp organic ketchup
1 tsp Dijon mustard
4 dill pickles (I used Grillos), minced
2 tbsp dill pickle juice
1/3 tsp sea salt
Preheat oven to 425. Using the wavy cutter, thinly slice potatoes into rounds. The thinner they are, the more crispy they will get.
Transfer potato rounds into a large bowl filled with ice water. Let sit for at least 20 min. Drain and pat dry. Toss potatoes in garlic powder, onion powder, avocado oil, minced parsley, sea salt and pepper. Sprinkle in potato starch and toss so evenly coated.
Spread rounds onto parchment lined baking sheet careful not to overlap. Bake for 25-30 min. Or until browned and crisp. You may have to spray extra avocado oil half way through to get time extra crispy.
While potatoes are baking, mix together special sauce ingredients. Season as needed.
Once fries are done, sprinkle with more flaky sea salt. Serve fries with special dipping sauce and enjoy!