Dipping Fries Recipe

Preheat oven to 425°F (220°C) if baking fries. If shallow-frying, heat 1/2 inch oil in a large skillet over medium-high heat until it registers 350°F (175°C) or a small piece of fry sizzles immediately.

If oven-baking: toss frozen waffle fries with 2 tablespoons oil, salt, pepper, and smoked paprika until evenly coated. Spread in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet). Bake 18–25 minutes, flipping once halfway, until edges are crisp and golden.

If shallow-frying: working in batches, add fries to the hot oil in a single layer and fry 3–5 minutes per batch until crisp and golden. Transfer to a paper-towel-lined plate and season immediately with salt and pepper.

Keep fries warm on a baking sheet in the oven (200°F / 95°C) while finishing dips if needed.

Mix

In a medium bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard and 1 teaspoon lemon juice. Stir until smooth.

Add flavorings

Fold in 1 tablespoon finely chopped capers, 1 tablespoon minced cornichons or dill pickles, 1 tablespoon very finely minced shallot, 1 tablespoon chopped flat-leaf parsley and 1 teaspoon chopped tarragon or chives. Add 1/2 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; taste and adjust seasoning.

Chill: Refrigerate at least 15–30 minutes to let flavors marry. Bring to room temperature for 10 minutes before serving if chilled long.

In a small bowl, whisk together 1/2 cup ketchup, 1 tablespoon chili garlic sauce, 1 teaspoon brown sugar or honey, 1/4 teaspoon smoked paprika, and 1 teaspoon apple cider vinegar. Season with 1/8 teaspoon salt and taste-adjust—add more chili sauce for heat or more sugar if you prefer sweeter ketchup.

Let sit 5–10 minutes for flavors to meld. If you prefer a smoother, slightly warmed condiment, microwave for 10–15 seconds or warm in a small saucepan over low heat for 1–2 minutes, stirring.

In a bowl, whisk together 1/4 cup sour cream and 1/4 cup mayonnaise until smooth. Stir in 2 tablespoons Frank’s-style hot sauce and 1/2 cup crumbled blue cheese, saving a tablespoon for garnish if desired.

Add 1/2 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Fold gently to retain some blue cheese texture. Taste and add more hot sauce for heat or more sour cream to mellow.

Chill 10–15 minutes to let flavors settle or serve immediately at cool room temperature.

Arrange warm waffle fries on a platter or individual plates with small bowls of remoulade, chili ketchup and buffalo-bleu dip.

Garnish remoulade with a sprinkle of chopped chives or parsley and the buffalo-bleu with extra blue cheese crumbles if using.

Serve immediately so fries stay crisp; replenish fries and dips as needed.