French Fries with Dipping Sauces
Homemade French fries with 3 scrumptious quick and easy dipping sauces.
Ingredients
For the French Fries:
- 5 medium size russet potatoes washed and peeled
- 1 cup canola or peanut oil amount may vary depending on the size of the skillet used
- 1 teaspoon seasoned salt
For the Hot Pepper Ketchup Dipping Sauce:
- 1/2 cup ketchup
- 1/2 of a jalapeno pepper stem and seeds removed, finely diced
- 1/4 teaspoon ground black pepper
For the Creamy Chipotle Dipping Sauce:
- 4 teaspoons adobo sauce from a can of chipotle peppers 11-ounce can of chipotle peppers in adobo sauce
- 3 tablespoons mayonnaise
For the Blue Cheese Dipping Sauce:
- 2 tablespoons sour cream
- 1/2 of a green onion just the green top part, diced
- 1 teaspoon crumbled blue cheese
- 3 tablespoons buttermilk or regular milk
- 1/4 teaspoon finely diced garlic optional
- 1/4 teaspoon ground black pepper
- 1 dash salt
Instructions
Cutting and Soaking 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 the sauces can be made.
For the Hot Pepper Ketchup Dipping Sauce:
- To a small bowl, add ketchup and diced jalapeno. Mix 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), pepper, salt, crumbled blue cheese, buttermilk (or regular milk) and diced garlic (optional). Mix together and set aside.
Cooking the French Fries:
- Drain the potatoes and put them on a paper towel-lined plate.
- 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.
- 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. Then, 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.
- 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.
Notes
TIPS:
- Before Frying the Potatoes - 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).
- When Frying the Potatoes - 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.