Hot, crispy French fries…what can be better? Well, maybe with some good sauces. Find a few below, along with a fry recipe, from WSU Executive Chef Jamie Callison.
2 each russet potato, Washed and peeled except for ends
2 quarts canola oil
Seasoning salt or kosher salt & fresh black pepper to taste
1 tablespoon kosher salt
2 quarts water
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into Batonnet size—cut to the full length of potato
Fill a large bowl with water, and kosher salt, and soak potatoes, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Or a deep fat fryer Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of dry potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper.
Season and enjoy
Yield: 4 servings
Per serving (excluding unknown items): 3884 calories; 436g fat (99.2% calories from fat); 1g protein; 7g carbohydrate; 1g dietary fiber; 0mg cholesterol; 2mg sodium. Exchanges: 1/2 grain (starch); 87 fat
½ cup mayonnaise
½ ounce capers, chopped
½ ounce dill pickle, minced
1 tablespoon onion, minced fine
2 teaspoons fresh parsley, chopped
1 teaspoon lemon juice
1 to taste salt
⅛ teaspoon Worcestershire sauce
Stir all the ingredients together until well blended. Chill thoroughly before serving.
Per serving (excluding unknown items): 200 calories; 23g fat (98.3% calories from fat); trace protein; 1g carbohydrate; trace dietary fiber; 10mg cholesterol; 814mg sodium. Exchanges: 0 vegetable; 0 fruit; 2 fat; 0 other carbohydrates
1 ounce canola oil (this is by weight)
1 ounce all-purpose flour
4 cups half and half, can use whole milk
12 ounces cheddar cheese, shredded
6 ounces sharp cheddar cheese, shredded or crumbled Cougar Gold® Cheese
4 slices american cheese
1 to taste Kosher salt and fresh ground black pepper
1 pinch ground nutmeg, Don’t add too much
Mix canola oil and flour together in a 2-quart sauce pan and cook on LOW HEAT for about 3 minutes stirring regular—DO NOT BROWN
Add half and half slowly mixing with a wire whisk working out lumps as you add more liquid
After all half and half is added bring to the boiling point and then turn down to a simmer stirring with a wire whisk.
Cook for about 15 minutes on LOW HEAT and then add a little of the cheese at a time stirring constantly. saving some of the cheese for the top.
Once the cheese sauce is smooth season with salt, pepper, and ground nutmeg . You may need more or less of the seasoning depending on the salt content of the cheese.
Bake at 300 degrees until hot and cheese is melted.
Read more about French fries at WSU
What are your favorite fry sauces? Let us know and we’ll include them on this page.