Appetizers & Sides

Homemade French Fries With Garlic Aioli Dipping Sauce

July 21, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

COMMENT
TWEET
PIN
SHARE

Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On MarthaHomemade French Fries & Garlic Aioli Dipping Sauce, Waiting On Martha Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On Martha      Williams Sonoma Fry Seasoning  ||  Waiting On Martha Fork & Spoon Dipping Dishes

Like most everyone on the planet I’m a lover of french fries.  So when I recently purchased this guy I knew it’s first frying test would be my favorite potato indulgence, the fry.  And while everyone seems to have their french fry preferences, I like my soggy while the Mr. prefers his as crispy as they come, that’s the beauty about making your own.  One batch can be cut thinner and cook a tad longer to get that crispness while the other removed from the heat a tad earlier to allow for the sogginess I crave.  And the garlic aioli sauce?!  There are no words.  This is now my go to sauce for anything and everything.  Happy Monday Dolls!  truly, MKR

P.S.  Don’t worry, if you don’t have an actual fryer you can use a heave bottom pan and achieve the same results. 

*Photography, Rustic White

Homemade French Fries & Garlic Aioli Dipping Sauce
Write a review
Save Recipe
Print
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 1 bag of Idaho potatoes (approximately 5 pounds)
  2. Sunflower, Vegetable or Peanut oil for frying (I used Sunflower)
  3. 1 cup Vegenaise
  4. 4-6 garlic cloves
  5. 1 tsp. lemon juice
  6. Cayenne Pepper to Taste
  7. Salt & Pepper to Taste
  8. Fry Seasoning (optional)
Instructions
  1. For the Fries...
  2. Rinse potatoes, leaving skin on, and begin cutting them into sticks.
  3. Place them in a large bowl and cover with cold water. Allow them to soak 1-2 hours, and you can even cut up the potatoes and soak them overnight in your refrigerator.
  4. Heat a few inches of oil in a heavy pot to 300 degrees F. You want the oil to completely cover the potatoes.
  5. In 4-5 batches add potatoes to the oil and cook until soft about 5-6 minutes per batch. Remove each batch just as it begins to turn golden.
  6. Remove and place on a cookie sheet lined with paper towels, sprinkle with salt, and add next batch tot he oil. Continue this process until all potatoes have been cooked.
  7. Sprinkle with fry seasoning and cayenne if desired. Enjoy!
  8. For the Garlic Aioli...
  9. Place Vegenaise in a small bowl and whisk to make it light and completely smooth.
  10. Using a garlic press or grater add garlic to the Vegenaise and misk.
  11. Add a dash of lemon juice, and a pinch of cayenne.
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (6)

Best Ever Guacamole Recipe

May 2, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

COMMENT
TWEET
PIN
SHARE

guacamole recipe

On Wells Street in Chicago sits one of my favorite Mexican restaurants, Adobo Grill.  It was here, about a decade or so ago, that I was introduced to table side guacamole.  Ever since that life changing moment (I know dramatic, but seriously) I have been perfecting my own guacamole recipe and I finally feel its ready to share with the world.  And just in time for Cinco de Mayo.  TGIF Loves!  truly, MKR   

Photo  ||  Rustic White

P.S. Every lover of guacamole needs a molcajete and World Market gave me a little early access to their friends and family sale so if you haven’t invested now is the time.  Get 25% off everything, yep everything, with code FNFSV.

Best Ever Guacamole
Yields 2
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 softened avocados, halved
  2. 1/2 a white onion chopped
  3. 1 small tomato chopped
  4. 1 jalapeno chopped
  5. 1 garlic clove
  6. 1 lime, halfed
  7. 10 sprigs of cilantro chopped
  8. pinch of salt
  9. pinch of garlic salt
  10. pinch of cayenne pepper
  11. Tortilla Chips for dipping
Instructions
  1. In a molcajete grate 1/2 clove of garlic and the juice of 1/2 a lime, rub thoroughly over covering the bottom of the molcajete.
  2. Add 1 avocado, and half of the onion, tomato, jalapeno, and cilantro mix with molcajete stone. You want the consistency to be chunky rather than creamy.
  3. Repeat with the remaining ingredients and mix.
  4. Juice 1/2 lime over mixture, add salt, garlic salt, and cayenne to taste. Mix one last time and enjoy.
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (4)
Copyright © Welcome by Waiting on Martha  /
Back to Top