Sides For Dipping Recipe

Prep and par-cook

Preheat oven to 425°F (220°C). Wash potatoes and cut each into 8 wedges (halve lengthwise, then quarter each half). Place wedges in a large bowl of cold water and soak 20 minutes to remove excess starch; drain and pat very dry with kitchen towels.

Coat

Toss dried wedges with cornstarch until lightly dusted. Add olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until evenly coated.

Bake

Arrange wedges in a single layer on a parchment-lined or lightly oiled baking sheet, spacing them so air can circulate. Bake 20 minutes, flip wedges, then bake another 12–15 minutes until golden and crisp at edges. If desired, broil 1–2 minutes watching closely for extra crispness.

Finish

Remove from oven, sprinkle with chopped parsley, adjust seasoning to taste, and serve hot alongside dips.

Prepare onion rings

Peel the onion and slice into 1/2-inch (1.2 cm) thick rings. Separate into individual rings and set aside.

Set up dredging stations

Place flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp pepper. In a second bowl, whisk eggs with milk. In a third bowl, combine panko, grated Parmesan, paprika, garlic powder, remaining 1/2 tsp salt and 1/4 tsp pepper.

Coat rings

Working in batches, dredge each ring in flour, shake off excess, dip into the egg mixture, then press into the panko-Parmesan mixture until well coated. Place on a wire rack while you heat oil.

Cook

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry rings in batches for 1.5–2 minutes per side, or until golden brown and crisp. Do not overcrowd. Transfer to a paper towel-lined plate to drain and sprinkle immediately with a pinch more salt.

Serve

Keep warm on a baking sheet in a 200°F (95°C) oven if making ahead. Serve hot with the dips.

In a medium bowl combine Greek yogurt, mayonnaise, chopped chives, chopped dill, minced garlic, lemon juice, Dijon mustard, kosher salt, and black pepper. Mix until smooth and taste, adjusting salt, pepper, or lemon as needed. Chill at least 15 minutes to let flavors meld. Serve spooned into a small bowl alongside wedges and onion rings.

In a small bowl stir together ketchup, minced chipotle, honey, apple cider vinegar, smoked paprika, and a pinch of salt until homogenous. Taste and adjust heat or sweetness. Transfer to a serving ramekin. Can be made ahead and refrigerated up to 3 days.