French Fries with Dipping Sauces

by Nancy

Homemade French fries with 3 quick and easy dipping sauces.

Homemade French fries are delicious on their own, but when dipped in a flavorful sauce they’re even better.

In this recipe, French fries made with russet potatoes are lightly fried in canola oil and then sprinkled with seasoned salt.

Also included in this recipe are 3 quick and easy dipping sauces.

About the Dipping Sauces

The Hot Pepper Ketchup Sauce is a slight spin on using traditional ketchup.

It’s spiced up a bit with diced jalapeno pepper.

The Creamy Chipotle Sauce has a wonderful smoky flavor to it.

And the Blue Cheese Dipping Sauce is made with sour cream, buttermilk and crumbled blue cheese and tastes similar to a blue cheese flavored Ranch dressing.

Let’s check out the ingredients.

French Fries – Russet potatoes, canola oil and seasoned salt

Hot Pepper Ketchup – Ketchup, finely diced jalapeno and ground black pepper

Creamy Chipotle Sauce – Adobo sauce from a can of Chipotle peppers in Adobo Sauce and mayonnaise

Blue Cheese Sauce – Crumbled blue cheese, sour cream, buttermilk (or milk), finely diced green onion (green top only), finely diced garlic, salt and pepper

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Cutting and Soaking the Potatoes:

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, the dipping sauces can be made.

Dipping Sauces

For the Hot Pepper Ketchup Dipping Sauce:

In a small bowl, add ketchup…

…diced jalapeno and…

…pepper.

Stir together and set aside.

For the Creamy Chipotle Dipping Sauce:

In a small bowl add mayonnaise and adobo sauce.

Mix together and…

…set aside.

For the Blue Cheese Dipping Sauce:

To a small bowl, add sour cream…

…diced green onion (green tops only), diced garlic (optional), buttermilk (or milk), salt and pepper.

Then…

…mix together and set aside.

For the French Fries:

Drain the potatoes and put them on a paper towel-lined plate.

TIP – Pat the potatoes completely dry with a paper towel (this is important; if there is any water or moisture on the fries it will cause the oil to pop and splatter).

To a large fairly deep skillet, add canola oil.

The quantity of oil to use may vary depending on the size of the skillet.

The oil should sit in the pan about an inch high.

Frying the French Fries:

Heat the oil on medium heat.

Add one potato strip to the pan, when the oil bubbles, add more.

Be careful not to crowd the pan with too many potatoes.

The French fries can be cooked in batches.

Using tongs move the potatoes around a little so they cook evenly on all sides.

If at any time the oil starts to get too hot (smoky or sizzling), turn the heat off and put the pan on an unused burner to cool.

Fry the potatoes until they turn a light golden color (about 5 minutes).

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

Then remove them from the oil on to a paper towel-lined plate.

And right before serving, put them back into hot oil and cook them a second time for about 4 minutes until they’re crispy and a light golden color.

As you’re frying the potatoes, have paper towel-lined plate ready.

When the French fries are a light golden color, carefully transfer them from the pan onto a paper towel-lined plate to drain off any excess oil.

Seasoning the French Fries:

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

If frying the potatoes in batches, repeat the process for the remaining potatoes.

Serve while the French fries are warm along with the dipping sauces.

Thank you so much for stopping by CCC!

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