Go Back

Air Fryer Triple Threat Spice Fries with Pickleback Dip

Cornstarch-coated russet fries air fried crisp and tossed in a smoky-sweet triple-spice blend, served with a briny pickleback dip.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the fries
  • 2 large russet potatoes cut into fries
  • 1 tbsp cornstarch or potato starch
  • 1.5 tbsp neutral oil
  • fine salt
For the triple threat spice blend
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp brown sugar
  • 1/2 tsp ground mustard or 1 tsp dry ranch
For the pickleback dip
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 2-3 tbsp dill pickle brine
  • 1 tbsp dill pickles finely chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp garlic powder
  • black pepper

Equipment

  • Air fryer
  • Large bowl
  • Small bowl

Method
 

  1. Soak the cut fries in cold water 20 minutes, then drain and pat very dry.
  2. Toss the fries with the oil first, then the cornstarch, then a fine pinch of salt.
  3. Preheat to 380°F. Cook in batches in a snug single layer 15 to 20 minutes, shaking halfway, until deep golden.
  4. Toss the hot fries with the spice blend.
  5. Whisk the pickleback dip ingredients and chill 15 minutes.

Notes

Oil first, then cornstarch — it clings better over oil.
Season after frying, hot, so the spice sticks.
Add a teaspoon of whiskey to the dip for true pickleback flair.