The Perfect French Fries Paired With Three New Dips

4 months ago


The ultimate chips and fries recipes with three new dips

The Perfect French Fries

Makes 4 servings

Tip: To make the perfect french fries, it is important to choose a starchy potato, which is more dense and has less moisture. Waxy potatoes, on the other hand, have more moisture and will produce hollow fries when the water evaporates.

1 kilo Starchy potatoes, peeled* and cut into 1/4”x3” sticks

1 liter Vegetable oil for frying


*You can choose to leave the skin on if you prefer.

  1. Place the potatoes in a large bowl with iced water, and soak for 2 to 3 hours or overnight in the refrigerator. Drain the water and lay the potatoes on baking sheets and dry them off with paper towels.
  2. In a heavy bottom pot, heat oil over medium to high heat. Fry the potatoes in batches until golden, about 4 to 5 minutes per batch. Do not brown. Drain on paper towels.
  3. Once all the potatoes have been fried, turn up the heat until the oil reaches 400F. When the oil is hot, start frying the potatoes a second time, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. Sprinkle with salt and serve with your favorite dip.

NOTE: Another method to make perfect fries would be to boil the cut fries, dry completely with paper towels, then fry until golden brown.

Sriracha Mayo Dip

Combine 1/2 cup of Japanese mayo, 1 tablespoon of sriracha sauce, and 1 teaspoon of sesame oil and mix until incorporated. Add more sriracha if desired.

Pesto Cream Dip

Combine 1 tablespoon of prepared pesto, 1/3 cup of softened cream cheese, and 2 tablespoons of heavy cream until incorporated. Season with salt and pepper.

Hoisin Cinnamon Dip

In a small saucepot, melt 1 tablespoon of unsalted butter. Add 1/2 cup of hoisin sauce and 1/2 teaspoon of ground cinnamon. Mix until incorporated. Season with salt and pepper.

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