• Carly Zimmaro

Crispy Smoked Paprika - Garlic Fries

Well more like wedges but they're DEEEEE lish!

I'm a sucker for fries - weather I make them myself or they came from BK.

Fries are fries and I love them.

But there's just something about bakin them - controlling the salt and eliminating the greasy-ness.

They just taste so good.

What makes these fries so delicious is the Smoked Paprika Salt.

Aside from Garlic - Salt's are another obsession of mine.

No matter the shapes or flavors I buy them and this one was definately a game changer.

I bought mine at homegoods - if you can't find any I would mix some smoked paprika with kosher or sea salt, why not make your own!?

You only need some russets, oil and seasonings and you're on your way to homemade fries.

These would be killer with a nice juicy steak or burger...

But we had chicken with these and somehow I didn't make it to the chicken because all I wanted were these!

And let's talk about the dip. So EASY. and garlicky.

It pairs perfectly...

With a spoon.



  • 3 Large Russett Potatoes

  • 3 Tbs Canola Oil

  • 1 Tbs Smoke Paprika Salt (if you can’t find this combine 1 tsp salt and 1 tsp of smoke paprika)

  • 1 Tbs Garlic powder

  • 1 tsp fresh cracked black pepper

Dipping Sauce

  • ½ c sour cream

  • ¼ c ranch dressing

  • 5 large garlic cloves minced

  • 1 tsp garlic powder


  1. Preheat oven to 425 degrees

  2. Wash and cut the Russet Potatoes into wedges.

  3. In a bowl throw all of the cut wedges in and cover with canola oil, and seasonings. Toss to coat well.

  4. On a large baking sheet lined with parchment paper (I find that the potatoes stick to baking sheets otherwise) layer on your potato wedges.

  5. Cook for 15 minutes then turn the potatoes to one side, cook for 10 minutes, then flip to the other side and cook for the final 10 minutes. This will insure equal browning on all sides to make them Crispy!

  6. For the Sauce – combine all ingredients and let sit for 10 minutes.

  7. ENJOY!!! With a burger perhaps?