easy spiced fries & dips
fact #1: everyone likes fries.
fact #2: people who don't like fries can't be trusted
given fact #1, you can imagine my excitement when i opened the october issue of food network magazine and saw a two-page spread dedicated entirely to jazzing up frozen french fries and the accompanying dips that make them great.
fact #3: dips are crucial
fact #4: we will be eating fries for the next 6 days
how to make spiced fries:
preheat two baking sheets at 450F on the top and bottom oven racks. add spices to a 32-ounce bag of frozen fries and spread on the hot baking sheets. bake as directed, switching the pans halfway through.
(clockwise as pictured above)
toss the fries with 2 tablespoons olive oil, 2 teaspoons ground chin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground cinnamon and cayenne; bake. sprinkle with chopped cilantro
toast 1 tablespoon ground cumin in a small dry skillet. let cool, then mix with 1/2 cup ketchup, 3 tablespoons apricot preserves and a dash of hot sauce.
toss the fries with 2 tablespoons olive oil, 2 teaspoons each dried dill and ground caraway and 1/2 teaspoon mustard powder; bake.
combine 1/2 cup mayonnaise, 1/4 cup chopped dill pickle and 2 tablespoons deli mustard.
celery salt fries
toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon celery salt; bake.
bloody mary ketchup
combine 1/2 cup ketchup, 2 tablespoons horseradish, the juice of 1/2 lemon, 2 teaspoons worcestershire sauce and a dash of hot sauce.
toss the fries with 2 tablespoons olive oil and 2 tablespoons jerk seasoning; bake. sprinkle with thinly sliced scallions
combine 1/2 cup mayonnaise, 1/4 cup mango chutney, the zest and juice of 1 lime and a dash of hot sauce.
toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon chipotle chile powder; bake.
smoky barbecue sauce
combine 1/2 cup barbecue sauce, 1 to 2 tablespoons adobo sauce (from a can of chipotles) and 2 tablespoons pure maple syrup.
toss the fries with 2 tablespoons olive oil and 1 teaspoon granulated garlic; bake, sprinkling with 1/2 cup grated parmesan during the last 5 minutes. sprinkle with chopped parsley.
pulse 1/2 cup mayonnaise, 1/4 cup each basil and parsley, 2 teaspoons dijon mustard, 2 anchovy fillets and 1 small crushed garlic clove in a food processor until smooth.
courtesy: food network magazine - october