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Homemade French Fries With Garlic Aioli Dipping Sauce

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

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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
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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.
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Dutch Braid Crown Tutorial

January 26, 2015
Story By: Mandy Kellogg Rye
Filed Under > Beauty & Tutorials

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Dutch Braid Crown Tutorial, Waiting on Martha | Kathryn McCrary Photography

A few weeks ago I shared a favorite new LBD complete with my very own Frozen braid and a promised tutorial.  Well Loves, here you go.  Ms. Jennifer C. Nieman is taking over today to explain just how easy it is to create what we’re calling a Dutch Braid Crown in four easy steps.  I feel confident that this is a style anyone can pull off whether your hair is long, short, straight, or curly and I hope this is the beginning of many more beauty tutorials to come here WOM.  Enjoy!  Truly, MKR

Step One.  First to add grip, and “dirty” the hair, spray liberally with texture spray.  I suggest using a mix of Oribe Dry Texturizing Spray and Dry Bar’s Triple Sec All In One Volumizer, Texturizer, & Dry Shampoo.

Step Two.  Begin by adding a dramatic part to whichever side you’d like to start your braid on.  It doesn’t matter which side, just choose a side that works best for you.  Once parted start your Dutch braid.  A Dutch braid is simply an “inside out French braid.”  Section the hair into three sections just as you would a French braid, but instead of taking the right and left pieces and braiding over the middle section you will take the right and left pieces and weave it UNDER the middle section.  Repeat, and continue braiding all around the crown of the head.  Once you reach the opposite side and can no longer continue with the Dutch braid (you’ll run out of pieces of hair) finish with a regular braid and tie off the end with a small hair tie.

Step Three.  Spray the braid and hair with hair spray and fluff the braid with your fingers so it gets fatter.  Take the end of the braid and wrap it around towards the beginning of the braid tucking the end under the beginning of the braid (which should be on top of your head) and secure with bobbi pins.  Pull some wisps of hair out around the face and ears.

Step Four.  Tie the remaining hair in a ponytail (you can leave it down for a half up-half down look as well), spray pony and fluff with your fingers to add volume.  Pin some sections up, leaving others down, to create a messy bun look.  Spray again, and voila!

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Photography: Kathryn McCrary  ||  Hair & Makeup: Jennifer C. Nieman

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30 Minute Meals: My Vegan Everything Bowl

This Easy, Healthy One-Pot Meal Will Quickly Become a Go-To
May 31, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan everything bowl, recipe by Waiting on Martha Vegan bowl recipe with sweet potatoes, couscous, green onion & more, Waiting on Martha

After talking to a few of my friends, we agreed how much we all needed some new, fast go-to recipes to add to our weeknight arsenal.  But so often we found, myself included, that “quick meals” tend to be unhealthy, processed, one-dimensional and really just plain boring.  So I set out to create a few one-pot, thirty minute or less meals that are as healthy as they are tasty.  First up my vegan “everything bowl.”

I’m a big fan of “everything-but-the-kitchen-sink one pot meals” because they’re incredibly easy to make because there’s only one pot to wash, and they usually bring the flavor with a large mix of ingredients, textures and spices.  I was inspired to make this specific vegan bowl by a recent meal I had delivered from Green Chef, but put my own twist on it by making it vegan and adding some heat and a few more veggies.

The sweet potatoes and chickpeas lend a heartiness to the bowl, and the Israeli couscous, corn and peppers, and peas, fresh or frozen, act as nice, healthy filler ingredients as well. And since you know I can’t go without heat and a little crunch, I especially enjoy the fresh jalapenos, green onions and unsalted cashews in the mix.  And the best news: this vegan bowl is beyond hearty, filling you up completely, and not leaving you hungry for more in an hour. 

While this recipe as a whole will clock you right about 30 minutes, if you pre-chop the main ingredients ahead of time, this recipe can easily be made in 20 minutes or less. Extra time saver: the green and red peppers, onions, and jalapeno can be perfectly chopped with this chopper, before combining with the sweet potatoes, chickpeas, corn and couscous in a deep, large saute pan or dutch oven. 

While time definitely makes this dish shine, the real beauty about this recipe is that you can feel good about all of the ingredients, even the “sour cream.” AND all of these flavors don’t even need to be drowned in sauces or condiments.  It’s just so simple, and so so so good.  Tell me, does this recipe sound like an easy dinner night for you, too?  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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