Buffalo Fries with Three Dipping Sauces
Crispy, spicy-hot sweet potato fries with three easy dipping sauces to choose from.
3 medium sweet potatoes
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
- Peel potatoes. Cut each in 3/4-inch slices. Stack slices and cut into 3/4-inch sticks. Place in a bowl of ice water to soak for 30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
- Heat oil to 325°F (160°C) in deep fryer.
- Drain potatoes and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.
- Dip frying basket in oil (this prevents the potatoes from sticking to it), then add a handful of potatoes into basket. Lower into oil and par-fry for 3 minutes or until potatoes are tender, but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. Repeat procedure with remaining potatoes.
- Increase the temperature of the heated oil to 375°F (190°C).
- Return the par-fried potatoes to the oil in batches and cook a second time for 3 to 4 minutes until golden and crispy. Drain on a fresh brown paper bag lined with paper towels.
- Combine the salt, pepper and cayenne pepper and sprinkle over hot fries and serve with any of the dipping sauces.
Makes 3 to 4 servings.
Honey Mustard Dip: In small bowl, combine 1/2 cup light or regular mayonnaise, 4 teaspoons coarse ground mustard (such as Pommard) and 1 tablespoon honey. Serve warm or at room temperature.
Creamy Blue Cheese Sauce: In small mixing bowl, combine 1/2 cup sour cream or plain yogurt with 3 ounces softened cream cheese and 2 tablespoons salad dressing until smooth. Stir in 1/2 cup crumbled blue cheese. If too thick, thin with 1 to 2 tablespoons milk or yogurt.
Range Dip: Serve fries with your favorite barbecue sauce slightly sweetened with 1 tablespoon packed brown sugar to each 1/2 cup sauce.
Recipe and photograph provided courtesy of North Carolina Sweetpotato Commission.