Homemade French Fries With Five Dipping Sauces Recipes

Steps:

• Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
• Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
• While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
• When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
• Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.

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.

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

Steps:

• In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

Steps:

• Combine all essence ingredients and store in an air-tight jar or container.
• For remoulade sauce: Combine all the ingredients in a mixing bowl and mix until well incorporated. Season with salt and pepper.Set aside.
• For the celery root French fries:.
• Lightly toss the celery root in the flour.
• Dip into the egg mixture, removing any excess.
• Turn into the bread crumbs, coating both sides completely.
• In a large saute pan, heat the vegetable oil.
• When the oil is hot, add the celery root fries, carefully, as not to over-crowd the fries.
• Fry on one side until golden, about 2 to 3 minutes.
• Turn over and continue frying until done, about2 to 3 minutes.
• Remove with slotted spoon and place on a paper-lined plate.
• Spoon a small amount of the remoulade sauce onto the plate and pile the fries in the center. Adjust the seasonings with salt and pepper.
• Garnish with parmesan and chives.
• Note: Prep. time does not include making the Essence.

Steps:

• mix all the ingredients in a bowl with a whisk to get the lumps out.
• serve with fries, tater tots, on a burger, hot dog, or anything you might put mayo on.