9 ideas for fries and dips

A fool-proof frying method turns farm-fresh vegetables into addictive snacks

 

Ways to cut your spuds

Photo by Annabelle Breakey

Ways to cut your spuds

Ruby Crescent fingerling fries: Halve lengthwise (thick fingerlings may take a little longer to crisp up).

Purple potato wedges: Cut peeled potatoes into ½-in.-thick wedges.

Yukon Gold chips: Using a mandoline, cut 1 lb. potatoes into paper-thin slices. Stir often while frying.

Russet frites: Cut potatoes into ¼-in.-thick matchsticks.

 

Russet frites

Photo by Annabelle Breakey

Russet Frites

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.

Recipe:  Russet frites

Sweet potato fries

Photo by Annabelle Breakey

Sweet potato fries

Cut orange-fleshed sweet potatoes (often mislabeled “yams”) into ½-in.-thick sticks and boil in water until tender-crisp, about 5 minutes. Drain and pat dry. Heat 2 to 3 in. vegetable oil in a large saucepan until oil registers 350° on a deep-fry thermometer. Fry in batches until golden and crisp, about 4 minutes.

 

 

Yuca sticks

Photo by Annabelle Breakey

Yuca sticks

Peel yuca (also known as cassava or manioc) and boil in water until tender, about 25 minutes. Drain, pat dry, trim fibrous inner core (you’ll see it), and cut into ½-in.-thick sticks about 3 in. long. Fry the same way as the sweet potato fries.

 

Sweet Chili Sauce

Photo by Annabelle Breakey

Sweet Chili Sauce

Whisk together 4 tbsp. hoisin sauce, 2 tbsp. chili garlic sauce, and 2 tbsp. honey.

Pair with: Yuca sticks

 

Aji Amarillo Dip

Photo by Annabelle Breakey

Aji Amarillo Dip

Whisk together ½ cup mayonnaise with 5 tsp. ají amarillo paste (find in Latino markets).

Pair with: Purple potato wedges

 

Malty Pepper Mayo

Photo by Annabelle Breakey

Malty Pepper Mayo

Whisk together ½ cup mayonnaise, 4 tsp. malt vinegar, and ½ tsp. pepper.

Pair with: Yukon Gold chips

 

Piquillo Ketchup

Photo by Annabelle Breakey

Piquillo Ketchup

Whirl ¼ cup ketchup, ½ cup jarred roasted piquillo peppers*, 1 tbsp. almond oil, and ½ tsp. each kosher salt and pepper in a food processor until smooth.

Pair with: Russet frites

*Piquillos are small, mildly spicy red Spanish peppers; find in well-stocked grocery stores.

 

Warm 3-Cheese Dip

Photo by Annabelle Breakey

Warm 3-Cheese Dip

In a small bowl, toss together ¼ cup each shredded asiago, gouda, and sharp yellow cheddar cheeses. Put cheese in a small saucepan with 3 tbsp. heavy cream and cook over low heat, stirring often, until cheese has melted and is smooth. Stir in 1 tbsp. finely chopped chives (optional).

Pair with: Fingerling fries

 

Cilantro-Lime Aioli

Photo by Annabelle Breakey

Cilantro-Lime Aioli

Whisk together 2 tbsp. chopped cilantro, ½ cup mayonnaise, zest of 1 lime, and 3 tsp. lime juice.

Pair with: Sweet-potato fries

 

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/fries-and-dips-00418000073420/