Hand Cut Fries with the Ultimate Dipping Sauce
I love french fries and like to consider myself a connoisseur of them. I can’t wait for you to fry up a batch of these delicious fries served with my ultimate dipping sauce!
Ingredients
For the Fries:
4 Russet potatoes
Oil for Deep Frying
McCormick Montreal Steak Seasoning
For the Fry Sauce:
1 tbsp finely minced pickled jalapeños
2 tbsp sweet pickle relish
1 tbsp finely minced garlic
1/3 cup ketchup
1/3 cup mayonnaise
2 tbsp sriracha sauce
1 tbsp garlic whole grain mustard
1 tbsp Worcestershire sauce
Instructions
1
Heat about 4-6 inches of oil to 375 degree’s.
2
Square off the russet potatoes (skin on) so they lay flat on the cutting board. To square them off, cut a small piece off of each side of the potato so it resembles a large square.
3
Slice the potato lengthwise in the thickness you want your fries. I slice mine just under a quarter inch.
4
Lay the slices flat and slice them into fries. My fries are just under a quarter inch squares. I like a little thinner fry, they seem to crisp up better in the fryer.
5
Carefully place the fries in the fry (without rinsing them off) and fry until they are golden. For crispier fries, remove the fries from the fryer, let the stand for about 5 minutes and fry them again (repeat twice for a total of three times frying).
6
Remove from the fryer once they reach the desired crispness. Transfer them to a plate lined with paper towels to help drain off excess oil. Sprinkle them with the Montreal Streak Seasoning and serve with my ultimate dipping sauce.
7
To make the dipping sauce, in a large bowl mix all the sauce ingredients together (minced pickled jalapeños, sweet pickle relish, finely minced garlic, ketchup, mayonnaise, sriracha, garlic whole grain mustard and the Worcestershire sauce until well combined.
8
Serve the hand cut fries with my ultimate dipping sauce and enjoy!
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Best Dipping SauceChef BryanCooking with Chef BryanDipping SauceFrench FriesHand Cut french friesKUTVFreshLiving
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