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What's the perfect thing to snack on during a lazy Sunday? These fantastic fries! Dino has been wanting to make them in the deep fryer, and he finally did it. WOW. They rocked!

He made 2 different dipping sauces, and they were out of this world! Super crispy on the outside and tender on the inside - the perfect texture. The sauces were both great, and yes, I did dip some fries in both sauces. Yum!!

📖 Recipe

Pomme Frites with Dipping Sauces

Super crispy on the outside and tender on the inside - the perfect texture. The sauces were both great, and yes, I did dip some fries in both sauces. Yum!!

Big Flavors from a Tiny Kitchen - Dino Covelli

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Servings: 4 servings

Course: Side Dish

Cuisine: American

Prep Time 40

Cook Time 10

Total Time 50

Ingredients

3 or 4 Russet Potatoes
Vegetable Canola, Peanut or Grape Seed Oil
Salt
Pepper

Spicy Mayo Dipping Sauce

4 Tbs Mayonaise
¼ teaspoon Ketchup
1 teaspoon Sriracha or other Hot Sauce
¼ teaspoon Smoked Paprika

Teriyaki Ginger Dipping Sauce

4 Tbs Mayonaise
1 teaspoon Teriyaki Sauce
¼ teaspoon Soy Sauce
¼ teaspoon Ground Ginger
¼ teaspoon Ground Garlic

Instructions

Use a mandolin or potato slicer to cut potatoes.
Soak potatoes in ice water for 30 minutes.
Heat deep fryer or deep pot of oil to 325°F.
Drain water and dry the potatoes using paper towels.
Deep-fry the potatoes in the oil for 5-6 minutes. Do not overload the fryer- fry in batches.
Remove and drain the potatoes, allowing them to cool to room temperature.
Raise the temperature of the oil to 375°.
Deep-fry the potatoes in the oil for 2 minutes, or until crispy.
Remove and drain the potatoes.
Add salt and pepper to taste while still hot.