Hand-cut Fries With Trio Of Dips Recipe

Prep and soak

Wash and peel the potatoes if you prefer (peel optional). Cut each potato lengthwise into 1/3 inch (about 8 mm) thick planks, stack and cut into 1/3 inch sticks to create hand-cut fries. Place cut fries into a bowl of cold water as you work to prevent browning. Once all are cut, transfer fries to a larger bowl, cover with 2 cups cold water and refrigerate or let sit for 30 minutes to remove excess starch. For quicker soaking, change the water once.

Rinse and dry

Drain the soaking water and rinse the fries under cold running water until the water runs clear. For extra crispness, toss the drained fries with 1 teaspoon cornstarch (optional) then spread in a single layer on a clean kitchen towel or paper towels and pat thoroughly dry. Moisture will cause oil spatter and soggy fries.

First fry (blanch)

Heat 1 to 1.5 cups neutral oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a cube of bread browns slowly (lower temp). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes per batch until they are cooked through but pale and flexible — not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let rest 10 minutes. Reserve oil and increase heat after.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain. Immediately season with 1 to 1.5 teaspoons fine sea salt (adjust to taste) and the freshly ground black pepper while hot. Toss gently to coat. Sprinkle optional chopped parsley and extra finishing salt if desired.

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons sriracha, 1 teaspoon lemon juice, 1 minced garlic clove, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust sriracha for heat level or lemon for brightness. Chill until serving. (Make up to 1 day ahead.)

In a small bowl combine 1/2 cup mayonnaise and 3 tablespoons bacon bits (or 2 slices cooked bacon, finely crumbled). Stir in 1/2 teaspoon lemon juice, 1/2 teaspoon maple syrup (optional), and a pinch of freshly ground black pepper. Mix thoroughly. Taste and adjust salt or sweetness. Chill briefly to let flavors meld; top with a few extra bacon bits for texture when serving.

Mix 1/2 cup ketchup with 1 tablespoon finely chopped fresh dill, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon honey (or sugar), and 1/8 teaspoon salt. Stir until smooth. Taste and adjust vinegar or dill. Chill to let flavors develop for at least 15 minutes.

Arrange hot hand-cut fries on a platter or individual plates with small bowls or ramekins of sriracha aïoli, baconnaise and dill ketchup. Offer extra salt on the side. Serve immediately while fries are hot and crisp.