Yukon Gold Garlic Fries with Spicy Dipping Sauce

For our Fourth of July party, I made these garlic fries with a spicy dipping sauce to go with our main dish of BBQ Ribs. I actually got this recipe from a couple different places. I got the idea for the one-step french fries from The Hungry Mouse, and then doctored them up with fresh garlic and parsley, inspired by Seven Spoons.

They were delicious.

french fries

Yukon Gold Garlic Fries with Spicy Horseradish Dipping Sauce

To make the fries:

  • 2-3 pounds yukon gold potatoes, scrubbed, and cut into desired frying shape
  • 3 cloves garlic
  • 1/4 teaspoon dried red pepper flakes
  • 1/2 cup fresh flat leaf parsley
  • Kosher salt to taste
  • vegetable, canola, or peanut oil for frying

1. In a small bowl of your food processor (I used the chopper function on my immersion blender) combine the garlic, parsley, and red pepper flakes.

2. Place the sliced potatoes in a large heavy bottom pan (or deep fryer). Pour in (cold) oil of your choice (I used a mixture of canola oil and vegetable oil), so that the potatoes are covered by at least an inch. Then turn on the heat, to medium high.

3. After about 10 to 15 minutes, the oil will begin to bubble around the fries, and the fries will float to the top. Continue to cook, stirring frequently. The fries will continue to brown steadily, so watch them carefully. When they are browned and crisp to your liking, remove them to a plate lined with paper towels.

4. Sprinkle the fries with kosher salt and the garlic/parsley mixture, while they are fresh and hot.

To make the dipping sauce:

1/2 cup mayonnaise (not Miracle Whip–actual mayonnaise)
2 teaspoons fresh lemon juice
1 tablespoon prepared horseradish
3 teaspoons Dijon mustard
Kosher salt and freshly cracked black pepper to taste

1. In a bowl, stir together all five ingredients. Add salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

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2 Responses to “Yukon Gold Garlic Fries with Spicy Dipping Sauce”

  1. Mom

    Fries were great but the star for me was the sauce

  2. Myth

    I’ve also made these fries (as published on Cooks Illustrated’s website).

    They’re pretty good but I have to master the art of leaving the fries in until they are truly crispy.

    I forgo the sauce (I don’t eat mayo) but instead opt for some quick chili seasoning.

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