French Fries with Dipping Sauces

Here’s a fun recipe to make as an appetizer or even as a side dish.  These French fries are delicious on their own, but when dipped in the tasty sauces below they’re ultra delish.

The Hot Pepper Ketchup sauce is a slight spin on using traditional ketchup.  It’s spiced up a bit with some diced jalapenos.

The Chipotle sauce is really good and super simple to make.

It’s a recipe from The Pioneer Woman Cooks using just mayonnaise and adobo sauce from a can of chipotle peppers.

It has a wonderful smoky flavor to it.  Also, this sauce makes a delicious dressing for salad.

Lastly, the Baked Potato Topping sauce is made with ingredients that are delicious over a baked potato.

So, why not use the same ingredients to make a dipping sauce for French fries….this sauce, made with sour cream, chives, crumbled blue cheese, and buttermilk, is unique and tasty.

What are your favorite dipping sauces and toppings for French fries?

Here’s how to make it.

Peel the potatoes.

Cut each potato in half lengthwise.  Then cut each half section in half again lengthwise.  Next, cut each section into about 4 strips.

Put the strips of potatoes into a bowl of cold water for at least 5 minutes to rinse off the starch.

If you want to cut the potatoes ahead of time, they can be kept in water for up to a day.

While the potatoes are soaking in the water you can make the sauces.

For the Hot Pepper Ketchup Sauce:

Put the ketchup in a small bowl.

Dice half of a jalapeno.  If you like things spicy hot you may want to leave in the seeds.

Add the diced jalapeno to the ketchup.

Then add the pepper….

And give it a stir all together…

Then, set aside.

For the Chipotle Sauce:

Put the mayonnaise in a small bowl and add the adobo sauce.

Give it a mix.

And set aside.

For the Baked Potato Topping Sauce:

Add the sour cream to a small bowl.

Dice the chive section from the green onion and add it to the sour cream along with the pepper, salt, crumbled blue cheese, buttermilk (or regular milk) and the diced garlic (optional).

Give it a good mix.

And set aside.

Cooking the French Fries:

Drain the potatoes and put them on a paper towel.  Pat them completely dry with a paper towel.

Add the oil to a frying pan.  The quantity of oil to use depends on the diameter of your pan.

The oil should sit in the pan about an inch high.  Heat the oil on medium heat.

Add the strips of potatoes making sure not to crowd them in the pan.

Using tongs move the potatoes around a bit as they are cooking so they cook evenly on all sides.

In this recipe I just fry the potatoes once until they are a light golden color.   This may take about 5 minutes.

Another option is to fry them twice; the first time, cook them about 4 minutes until they are cooked through but are a light color.

Then remove them from the oil on to a paper towel.  Right before serving, put them back into the hot oil and cook them a second time for about 4 minutes until they are crispy and a light golden color.

As you’re frying the potatoes, have a plate ready that has a paper towel on it.  As the French fries are done cooking, remove them from the hot oil and put them on the paper towel to absorb the excess oil.

As soon as the French fries are removed from the hot oil, sprinkle them with the seasoned salt and serve as soon as possible.

Enjoy!

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French Fries with Dipping Sauces

Yield: Serves 3

Ingredients:

For the French Fries:
5 russet potatoes (medium size)
1 cup canola or peanut oil
1 teaspoon seasoned salt

Hot Pepper Sauce:
½ cup ketchup
½ of a whole jalapeno pepper
¼ teaspoon ground pepper

Chipotle Sauce:
4 teaspoons adobo sauce from a can of chipotle peppers in adobo sauce (11 ounces)
3 tablespoons mayonnaise

Baked Potato Stuffing Sauce:
2 tablespoons sour cream
½ of a green onion (primarily the chive section)
1 teaspoon crumbled blue cheese
3 tablespoons buttermilk or regular milk
¼ teaspoon diced garlic (optional)
¼ teaspoon ground pepper
1 dash salt

Chipotle sauce adapted from The Pioneer Woman Cooks

Directions:

Peel the potatoes. Cut each potato in half lengthwise. Then cut each half section in half again lengthwise. The cut each section into about 4 strips. Put the strips of potatoes into a bowl of cold water for at least 5 minutes to rinse off the starch. If you want to cut the potatoes ahead of time, they can be kept in water for up to a day. While the potatoes are soaking in the water you can make the sauces.

For the Hot Pepper Sauce: Put the ketchup in a small bowl. Dice ½ of a jalapeno. If you like things spicy hot you may want to leave in the seeds. Add the diced jalapeno and pepper in with the ketchup. Mix together and set aside.

For the Chipotle Sauce: Put the mayonnaise in a small bowl and add the adobo sauce. Mix and set aside.

For the Baked Potato Topping Sauce: Add the sour cream to a small bowl. Dice the chive section from the green onion and add it to the sour cream along with the pepper, salt, crumbled blue cheese, buttermilk (or regular milk) and the diced garlic (optional). Mix and set aside.

Cooking the French Fries: Drain the potatoes and put them on a paper towel. Pat them completely dry with a paper towel. Add the oil to a frying pan. The quantity of oil to use depends on the diameter of your pan. The oil should sit in the pan about an inch high. Heat the oil on medium heat. Add the strips of potatoes making sure not to crowd them in the pan.

Using tongs move the potatoes around a bit as they are cooking so they cook evenly on all sides. In this recipe I just fry the potatoes once until they are a light golden color. This may take about 5 minutes. (Another option is to fry them twice; the first time, cook them about 4 minutes until they are cooked through but are a light color. Then remove them from the oil on to a paper towel. Then, right before serving, put them back into the hot oil and cook them a second time for about 4 minutes until they are crispy and a light golden color).

As you’re frying the potatoes, have a plate ready that has a paper towel on it. As the French fries are done cooking, remove them from the hot oil and put them on the paper towel to absorb the excess oil. As soon as the French fries are removed from the hot oil, sprinkle them with the seasoned salt and serve as soon as possible.

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8 Responses to “French Fries with Dipping Sauces”

  1. #
    1
    Beth - SliceofSouthern — August 20, 2011 at 12:19 pm

    French fries are one of my favorite foods! Love all the different sauces you came up with to jazz them up1

    Reply

    • CouponClippingCook — August 20th, 2011 @ 1:00 pm

      Hi Beth, thank you. I like french fries too and their counterpart fried potatoes!

      Reply

  2. #
    2
    Ann — August 20, 2011 at 1:47 pm

    Oh, my…these look absolutely AMAZING! I love that you served them with several different dipping sauces, too! I’m sure they were gobbled right up! Your pictures are amazing and I think this is one of those times hubby wouldn’t have patiently waited…he’d’ve kept sneaking fries from the picture plate!

    Reply

    • CouponClippingCook — August 20th, 2011 @ 3:23 pm

      Hi Ann, exactly regarding sneaking the goodies from the picture plate! I am totally guilty of that too!

      Reply

  3. #
    3
    Tres Delicious — August 20, 2011 at 4:08 pm

    Wow! An old timer french fries with a twist of a unique dipping sauce. I’m surely gonna prepare this over the weekend

    Reply

    • CouponClippingCook — August 20th, 2011 @ 4:17 pm

      It’s definitely a great weekend recipe!

      Reply

  4. #
    4
    Janel — August 23, 2011 at 1:16 pm

    Hello Coupon Clipping Cook! Love the seasoned salt and blue cheese ideas. Your photography is breathtaking, can’t wait to see more!

    Reply

    • CouponClippingCook — August 23rd, 2011 @ 1:20 pm

      Hi Janel, thank you very much!

      Reply

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