Delicious Fries and Dipping Sauce Recipes

Last week, I shared with you some of my favorite ultimate burger recipes and while they're so ultimate they need no other toppings or extra frills, burgers are rarely meant to be eaten alone. French fries are America's quintessential side dish for this classic meal. But like most individuals, I get tired of the regular fried potato version, as well as the same old ketchup. That's why I put together a list of my favorite Food Republic fries and dipping sauce recipes to help spice up the average burger and fries combo. Warning: after you try these fries and sauces, you may never look at fries and ketchup the same again.

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Comments

[Trittydi]

11:06 PM on 12/04/2011

Left out two of my favorites - hollandaise and aioli.

Here's Julia Child's recipe for hollandaise:
http://brandoneatsrecipes.blogspot.com/2005/07/julia-childs-hollandaise.html

For Alioli I use Penelope Casas' recipe - but could not find that on the internet. Look for a traditional Spanish recipe (this will be one without mustard in it)
*

[crydespite]

10:23 PM on 12/04/2011

plenty of mention of sea salt and how it is better than rock salt. consider this: both are sea salt. rock salt happens to be from sea millions of years ago. sea salt is from the sea now. which sea is/was cleaner?

[Foodgrade]

09:39 PM on 12/04/2011

Oh, I've done that for years. Anyone who has a garden and has to wonder what the heck to do with all that zucinni has.:)

[garystartswithg]

07:35 PM on 12/04/2011

"grown up ketchup" sounds a bit like romesco sauce -- which is great with everything.

[karen lyons kalmenson]

11:27 AM on 12/04/2011

just finished breakfast but those zucchini fries reawakened by urge for lunch

[belladio]

11:00 AM on 12/04/2011

Thanks for the fries and sauce suggestions, Marcus - they sure sound yummy. I've been making my variation of the zucchini fries for years and they are indeed tasty. As is a good tarter sauce for dipping traditional fries and other fried veggies - I usually get the side-eye when I admit to doing it but don't knock it 'til you try it.

[frank day]

09:59 AM on 12/04/2011

Zuchini fries !!!

I'm a zuchini fanatic. I'll eat it baked, in stir fries, french fried, in cakes, you name it.

[belladio]

11:12 AM on 12/04/2011

So am I, Frank. Zucchini pancakes too, a savory version with parmesan, one of my favorites.

[frank day]

11:15 AM on 12/04/2011

Oooh!!! Recipe by chance??

[ljkcan]

01:10 PM on 12/04/2011

I agree they are good.

[tweeksmom]

09:13 AM on 12/04/2011

I'm all over that Grown Up Ketchup recipe....

[ConfuciusSay-]

10:35 AM on 12/04/2011

Definitely worth making.

[wkb2texans]

02:43 AM on 12/03/2011

Dude .. what happened? Just watched you getting your rear handed to you in a chef competition on the Food Channel. Is that why you usually judge, instead of competing? Those judges tore you up my man.

[KulQuips]

10:07 PM on 11/28/2011

TNIC on Food Network.

[KulQuips]

10:06 PM on 11/28/2011

TNIC. Sorry.

[KulQuips]

10:05 PM on 11/28/2011

I loved you on TNIRC on Bravo. However, I feel that they have already decided who they want and there was nothing you could have done to change the outcome of your recent stint on that show. I look for a showdown between Ann and Chiarello. You are well away from the so-called "reality" show aspect of this show. Love ya baby.

[frank day]

09:59 AM on 12/04/2011

X2

[RedRat]

06:13 PM on 11/28/2011

On the baked french fries, you might want to put the sheet pan in the oven and get it up to your 425F also. Toss the fries in the oil and then take out the hot pan and put the fries on that. The hot pan starts the frying process. Before putting the raw fries on the pan, put a couple of tblspoons of oil on the pan and spread it around, it help to keep the potatoes from sticking.

[frank day]

10:00 AM on 12/04/2011

Good tips.

I've been making baked fries for years and hadn't thought of that.

Also, sweet potatoes make great fries.

[RedRat]

02:27 PM on 12/04/2011

Actually it is a technique that I saw on America Test Kitchen on PBS. I suggest using peanut oil since I have an aversion to hydrogenated oils. In my early research years, I spent too much time hydrogenating various oils and saw too much trans-fat formation. Those trans-fats have an unusual molecular structure and, I imagined, don't fit well in cellular membranes.

[plantbasedpunk]

05:51 PM on 11/28/2011

Never had poutine, but I really want to try it! Of course I'd have to do some substitutions to make it vegan, but I'm pretty sure it can be done.

[belladio]

10:53 AM on 12/04/2011

It's pretty tasty stuff and could easily translate to vegan.

[TheBestPatriot]

03:22 PM on 11/28/2011

OOPS! I found it. I always overlook stuff.