Crispy baked ripple fries made with wavy-cut russet potatoes, garlic, onion powder, and fresh parsley, served with a creamy vegan dill pickle sauce. This Sweetgreen-inspired side stays crispy because the potatoes are soaked and thoroughly dried before baking at 425°F.
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Preheat oven to 425°F.
Using a wavy/crinkle cutter, thinly slice potatoes into rounds. The thinner they are, the crispier they will get.
Transfer potato rounds into a large bowl filled with ice water. Let sit for at least 20 minutes.
Drain potatoes and pat dry thoroughly.
Toss potatoes with garlic powder, onion powder, avocado oil, minced parsley, sea salt, and black pepper.
Sprinkle in potato starch and toss until evenly coated.
Spread rounds onto a parchment-lined baking sheet, careful not to overlap.
Bake for 25-30 minutes, or until browned and crisp. Spray extra avocado oil halfway through if needed for extra crispiness.
While potatoes are baking, mix together all special sauce ingredients (vegan mayo, ketchup, Dijon mustard, minced dill pickles, pickle juice, and sea salt). Season as needed.
Once fries are done, sprinkle with flaky sea salt. Serve with the creamy dill pickle dipping sauce and enjoy!
Store cooled fries in an airtight container for up to 2 days; reheat at 400°F for 5–8 minutes to re-crisp. Sauce keeps refrigerated for up to 4 days.
wavy or crinkle cutter · parchment paper · baking sheet
Soaking removes excess starch, which helps the fries crisp up during baking. Let them sit for at least 20 minutes, then pat completely dry so they don't steam.
Slice potatoes as thin as possible with a wavy cutter, avoid overlapping them on the baking sheet, and spray extra avocado oil halfway through the 25–30 minute bake at 425°F.
Yes, mix the sauce (vegan mayo, ketchup, Dijon mustard, minced pickles, and pickle juice) up to 1 day ahead and store in the refrigerator.
A regular vegetable peeler, mandoline, or sharp knife works, though wavy cuts mimic Sweetgreen's signature style and may crisp differently.
Yes, it uses soy-free vegan mayo and no animal products, though the fries themselves are naturally plant-based.
