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93% would make again

French Fries 3 Ways

Feed your French fry craving and make these delicious fries at home! No matter your preference, there’s a dipping sauce for you--pick from curry ketchup, garlic chipotle mayo, or pesto mayo, or make all 3 for a DIY French fry bar.

Tasty Team

Total Time

45 minutes

45 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Total Time

45 minutes

45 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

Fries

  • cold water, for soaking potatoes
  • 2 tablespoons lemon juice, divided
  • 3 russet potatoes
  • 4 cups vegetable oil (960 mL), for frying
  • 1 tablespoon kosher salt

Curry Ketchup

  • 1 tablespoon olive oil
  • ½ cup yellow onion (75 g), chopped
  • 1 teaspoon kosher salt
  • 4 cloves garlic
  • 4 teaspoons curry powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cinnamon
  • 1 cup tomato ketchup (240 g)
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon water, plus more as needed
  • mayonnaise, to taste
  • 1 white onion, chopped

Garlic Chipotle Mayo

  • 8 cloves garlic
  • 1 cup mayonnaise (245 g)
  • 1 ½ tablespoons lemon juice
  • 3 chipotle peppers in adobo sauce
  • 1 teaspoon kosher salt

Pesto Mayo

  • ½ cup mayonnaise (120 g)
  • ½ cup pesto (145 g)
  • ½ tablespoon lemon juice

Preparation

  1. Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
  2. Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
  3. In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
  4. Drain the fries, then dry completely using a kitchen towel.
  5. Cook the potatoes in the hot oil for 6–8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15–20 minutes.
  6. Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2–3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
  7. Serve the fries in cones of parchment paper topped with your sauce of choice.
  8. For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
  9. Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
  10. Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
  11. For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
  12. Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
  13. Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
  14. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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