SPICED FRIES SIX WAYS WITH DIPPING SAUCES
Steps:
- For all recipes, preheat two baking sheets at 450 degrees F on the top and bottom oven racks. Add spices to a 32-ounce bag of frozen fries and spread on the hot baking sheets. Bake as directed, switching the pans halfway through.
- Moroccan Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground cinnamon and cayenne; bake. Sprinkle with chopped cilantro.
- Cumin Ketchup: Toast 1 tablespoon ground cumin in a small dry skillet. Let cool, then mix with 1/2 cup ketchup, 3 tablespoons apricot preserves and a dash of hot sauce.
- Caraway-Dill Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons each dried dill and ground caraway and 1/2 teaspoon mustard powder; bake.
- Pickled Mayo: Combine 1/2 cup mayonnaise, 1/4 cup chopped dill pickle and 2 tablespoons deli mustard.
- Celery Salt Fries: Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon celery salt; bake.
- Bloody Mary Ketchup: Combine 1/2 cup ketchup, 2 tablespoons horseradish, the juice of 1/2 lemon, 2 teaspoons Worcestershire sauce anda dash of hot sauce.
- Jerk-Spiced Fries: Toss the fries with 2 tablespoons olive oil and 2 tablespoons jerk seasoning; bake. Sprinkle with thinly sliced scallions.
- Chutney Mayo: Combine 1/2 cup mayonnaise, 1/4 cup mango chutney, the zest and juice of 1 lime and a dash of hot sauce.
- Chipotle Fries: Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon chipotle chile powder; bake.
- Smoky Barbecue Sauce: Combine 1/2 cup barbecue sauce, 1 to 2 tablespoons adobo sauce (from a can of chipotles) and 2 tablespoons pure maple syrup.
- Garlic-Parmesan Fries: Toss the fries with 2 tablespoons olive oil and 1 teaspoon granulated garlic; bake, sprinkling with 1/2 cup grated parmesan during the last 5 minutes. Sprinkle with chopped parsley.
- Herb-Anchovy Mayo: Pulse 1/2 cup mayonnaise, 1/4 cup each basil and parsley, 2 teaspoons dijon mustard, 2 anchovy fillets and 1 small crushed garlic clove in a food processor until smooth.
HOT FRIES WITH A TRIO OF DIPPING SAUCES
This is a fun appetizer for summer barbecues or "game night." We've also had them scattered throughout an iceberg, romaine,steak, and tomato salad.
Provided by JamesDeansGirl
Categories Potato
Time 16m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Fry the potatoes in deep hot oil (375*F) until golden; drain excess grease.
- Blend the spices and shake generously over the hot fries.
- Serve with any or all of the following dips.
- For the Honey Mustard Dip: In a small bowl, combine the mayonnaise, mustard, and honey. Serve at room temperature or warm slightly.
- For the Creamy Blue Cheese Dip: In a small bowl, combine the sour cream, cream cheese, and salad dressing until smooth. Stir in the crumbled blue cheese. If mixture is too thick, thin it out with 1-2 tablespoons milk.
- For the Range Dip: Combine 1 tablespoons brown sugar to each 1/2 cup of your favorite barbecue sauce.
Nutrition Facts : Calories 633.8, Fat 41.6, SaturatedFat 16.4, Cholesterol 68.4, Sodium 1577.9, Carbohydrate 57.5, Fiber 3.7, Sugar 16.4, Protein 11.1
CHEESE FRIES WITH ULTIMATE DIPPING SAUCE
If you ever have the opportunity to eat at the Training Table in Salt Lake City, ordering their famous Cheese Fries with Ultimate Dipping Sauce is a must! There is nothing complicated about the recipe; all you need is piping hot french fries, shredded cheddar cheese, a really good hickory flavoured BBQ sauce and mayo.
Provided by Southern Polar Bear
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
- While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
- Place potato strips in ice water to remove excess starch.
- Completely dry potato strips using paper towels.
- Divide potatoes into two batches.
- Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
- While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
- Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
- Remove paper towel from plate.
- Sprinkle grated cheddar cheese on piping hot French fries.
- Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over!
- Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.
Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 33.5, Sodium 293.5, Carbohydrate 43.5, Fiber 5, Sugar 2.9, Protein 11.8
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