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French Fries with Three Dips

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French Fries with Three Dips

French Fries with Three Dips

amanda

Equipment

  • - Chef Aluminum Fry Pan Set: High-quality nonstick fry pan set for making crispy French fries, includes three pans of varying sizes for different batches or dipping sauces.

  • - Air Fryer: Can be used to achieve a crispier texture on French fries while maintaining softness inside; energy efficient and requires less oil.

  • - Digital Food Thermometer: Ensures optimal temperature between 350°F - 375°F for perfect golden-brown crust without burning French fries.

  • - Oven Mitts: Kitchen safety gear to protect hands from hot trays or pans after cooking French fries.

  • - Set of Long-Handled Forks and Tongs: Ideal for turning and removing French fries during the cooking process in various appliances.

  • - Large Mixing Bowls with Lids (3-Gallon): Great for mixing dipping sauces in large quantities, keeping them warm while serving, and preventing splattering.

  • - Airtight Food Storage Containers with Lids (5-Cup): Perfect for storing leftover French fries and dipping sauces to keep them fresh.

  • - Professional Quality Bread Cutters: For achieving uniform French fry sizes, ensuring even cooking times and consistent presentation.

  • - Silicone Spatula Set (Medium): Useful for scraping up oil or sauce from pans and flipping French fries in a pan or air fryer without damaging nonstick surfaces.

Ingredients

  • 4 large potatoes

  • 1 tsp vegetable oil

  • Salt

  • 1/2 cup mayonnaise

  • 2 tsp fresh chopped rosemary

  • Salt and pepper to taste

  • 2 tbsp of Dijon mustard

  • 4 tbsp of crème fraîche

  • 1/2 tsp of wasabi

  • Salt and white pepper to taste

  • 1/2 cup ketchup

  • 2 tsp curry

Instructions

1

Instruction 1

Turn your oven to 425°F.
2

Instruction 2

Peel the potatoes and cut them into equal sized sticks, about a 1/2 inch wide. Toss the pieces that are too small because they will burn in the oven.
3

Instruction 3

Rinse the potatoes pieces and place them in a large pot of boiling salted water. Boil for 2 minutes. Strain the potatoes and rinse them in cold water until they cool. Place the potato sticks on a layer of paper towels and let them dry off.
4

Instruction 4

Once dried, place the potatoes on a baking sheet lined with parchment paper. Dribble the oil on top and toss the potatoes with your hands until the oil is evenly distributed. Spread the potatoes evenly along the baking sheet, and make sure that the potato pieces are not touching each other.
5

Instruction 5

Bake the potatoes in the middle of your oven for about 30 minutes. Turn the potatoes after about 15 minutes so they get even color.
6

Instruction 6

Mix the mayo and rosemary.
7

Instruction 7

Let it sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
8

Instruction 8

Mix the mustard and crème fraîche in a bowl and add the wasabi. Start with 1/4 tsp and taste the mixture. Then add the rest to desired spiciness. Keep in mind that the flavor will be enhanced the longer the dipping sauce sits.
9

Instruction 9

Let the mixture sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
10

Instruction 10

Mix the ketchup and curry, and let it sit for at least an hour in the fridge.
11

Instruction 11

Nothing says "party" like individual serving cups—they are easy for your guests to hold while mingling and look great. Serve the fries in decorative cones made out of any decorative paper or even something simple like a newspaper (why not the yellow pages?). Roll the paper into proportionate cones, line them with wax paper, and staple them at the edge. Serve the cones on a tray with the dipping sauces. Make the perfect tray yourself by punching holes in a box lid and placing the cones in the holes.
12

Instruction 12

Buy frozen French fries from your grocery store that just need to be heated or even ready-made ones from a restaurant. Get rid of the "evidence" and serve the fries in decorative cones with your homemade sauces.
13

Instruction 13

Chop fresh herbs and mix with the pommes when they come out of the oven. It looks, smells, and tastes great. You can also use different colored potatoes, such as red skinned, orange sweet potatoes, or blue potatoes of the delta blue variety.
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