Firehouse Fries Recipe
Fresh-cut Idaho potatoes deep-fried and served with 3-alarm ketchup, chipotle aioli, and ranch dressing.
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Ingredients
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Fries
3-Alarm Ketchup
Chipotle Aioli
Ranch Dressing
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Idaho potatoes. Cut them into thin strips (about 1/4 inch thick) to create fries.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to reduce starch content.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Remove the fries from the water and pat them dry with paper towels. Carefully add a batch of fries to the hot oil and fry until golden brown, approximately 5-7 minutes.
- 5
Drain and Season
Use a slotted spoon to remove the fries from the oil and place them on paper towels to drain. Immediately sprinkle with salt to taste.
3-Alarm Ketchup
- 6
Mix Ingredients
In a bowl, combine ketchup, hot sauce, smoked paprika, and black pepper. Stir well until fully incorporated.
- 7
Serve
Transfer the 3-alarm ketchup to a serving bowl for dipping.
Chipotle Aioli
- 8
Blend Ingredients
In a mixing bowl, combine mayonnaise, chopped chipotle peppers, lemon juice, and garlic powder. Mix until smooth.
- 9
Serve
Spoon the chipotle aioli into a small dish for dipping.
Ranch Dressing
- 10
Combine Ingredients
In a bowl, whisk together buttermilk, mayonnaise, dried dill, garlic powder, onion powder, and salt until smooth.
- 11
Serve
Pour the ranch dressing into a serving bowl for dipping.