Trio of Ballpark Fries and Dipping Sauces

By Erika on August 21st, 2012 / / No Comments

These are ballpark favorites and you would be so surprised how easy they are to make– with no peeling potatoes, no special “french fry” tools. Try them and you will only want to make your own fries after you see how easy and delicious they are! Our recipes are for a Red Pepper Parmesan Fries, Garlic Fries and Sea Salt Fries. We also have recipes for delicious dipping sauces: Garlic Aioli and Dynamite Sriracha Mayo, and of course fries wouldn’t be fries without good old-fashioned ketchup.

Yield: Serves 4

Trio of Ballpark Fries and Dipping Sauces

Trio of Ballpark Fries and Dipping Sauces

Ingredients

Fries:

  • 6 large russet potaoes
  • canola oil for frying

Red Pepper Parmesan topping:

  • 1/4 cup grated fresh parmesan
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon parsley, finely chopped

Garlic Fries:

  • 4 cloves of garlic, smashed and minced
  • 1 teaspoon canola oil

Garlic Aioli (For Red Pepper Parmesan Fries):

  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon dijon mustard
  • 1/2 cup canola oil
  • dash white pepper
  • dash Tabasco

Dynamite Sriracha Mayo (For Garlic Fries):

  • 1 large egg yolk, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/2 cup canola oil
  • 1 1/2 teaspoons sriracha

Instructions

Fries:

   1.   Heat oil to 325 degrees (either in fryer or on stovetop with oil deep enough to fully cover fries). Note; this is not the same temperature for frying- do not initially set your fryer to high, we are going to blanch the fries in oil first.

   2.   Cut a russet into a "plank", a rectangle brick, by cutting off all four sides of the potato (there will be a small part of the potato wasted, but you can always fry the skins and use for potato skins!). When the potato is in a rectangle shape, cut it into 4 slices vertically. Then turn it on its side and cut 4 times vertically again to form fries. Repeat with each potato and dry with a paper towel.

   3.   Drop fries in the semi-heated oil (working in batches if fryer or pot is too crowded) and cook for 4 minutes. They will not be crispy. Remove from oil and place on a paper towel. Repeat with remaining fries.

   4.   Turn up heat to 375 degrees. When fryer is hot enough, drop the blanched fries not the oil again until crisp and golden.

   5.   Remove from oil and place on paper towel. Salt immediately. For the "Trio of Ballpark Fries" split fries into 3 even batches and season according to the recipes below.Keep 1 batch for your "Sea Salt Fries" and serve with ketchup.

Red Pepper Parmesan topping:

   1.   Mix all ingredients and sprinkle over one batch of fries after salting.

Garlic Fries:

   1.   Saute' garlic in oil over medium heat until translucent. Be sure not to cook over too high of heat, garlic burns quickly. As soon as it turns golden, remove from heat and sprinkle on one batch of the salted fries.

Sauces:

   

Garlic Aioli (For Red Pepper Parmesan Fries):

   1.   Smash garlic cloves with the side of a large knife. Sprinkle with salt and use your knife to "smear" ad work your garlic into a paste. Place in a small bowl with egg yolks and dijon mustard. Mix well. Slowly add canola oil and whisk until creamy (this can also be done in a blender or food processor). Add white pepper and Tabasco to taste (use sparingly!)

Dynamite Sriracha Mayo (For Garlic Fries):

   1.   In a small bowl, whisk together the egg yolk, lemon juice, mustard, salt and cold water until frothy. Slowly add oil in a thin stream and whisk until creamy (you can also do this in a blender). Add sriracha.

   

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