Side Dish: United States – Idaho, Pacific Northwest – Idaho Fry Sauce Fries

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) Idaho russet potatoes, scrubbed (about 2–3 medium)
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) vegetable oil (for tossing potatoes)
- 4 cups (960 ml) vegetable oil or other neutral oil for frying
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1.5 g) paprika (optional, for finishing)

Fry Sauce:
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 g) ketchup
- 1 tbsp (15 ml) dill pickle juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) garlic powder
- Pinch cayenne or hot sauce, to taste
- Salt and pepper to taste (about 1/8 tsp / 1 g salt, 1/8 tsp / <1 g pepper)

Instructions

Short Description:
Crisp double-fried Idaho potato fries served with the region's iconic creamy, tangy fry sauce made from mayonnaise and ketchup with pickle and spice accents. A classic Pacific Northwest side highlighting Idaho-grown russets.

Regional Notes:
This Idaho version uses locally grown Idaho russet potatoes for a fluffy interior and crisp exterior, and pairs them with the distinctive Pacific Northwest "fry sauce" (a mayo-ketchup based condiment with pickle tang). The double-fry technique and pickle element in the sauce distinguish it from generic fries and plain ketchup.

1. Cut and soak: Cut potatoes into 1/4–1/3 inch (6–8 mm) sticks. Place in a large bowl of cold water and soak at least 30 minutes (or refrigerate up to 2 hours) to remove excess starch.
2. Dry and coat: Drain potatoes and pat completely dry with kitchen towels. In a large bowl, toss the dried fries with 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) cornstarch until evenly coated.
3. Heat oil: In a heavy pot or deep fryer, heat 4 cups (960 ml) oil to 325°F (163°C). Use a thermometer to maintain temperature.
4. First fry: Working in batches (do not overcrowd), fry potatoes 3–5 minutes until pale and softened but not browned. Transfer to a wire rack set over a sheet pan to drain and cool slightly. Sprinkle with about 1 tsp (5 g) of the kosher salt while warm.
5. Raise heat: Increase oil temperature to 375°F (190°C).
6. Second fry: Fry the par-cooked potatoes in batches 2–3 minutes until golden brown and crisp. Remove to a wire rack and immediately season with remaining 1/2 tsp (3 g) kosher salt, black pepper, and paprika if using.
7. Make fry sauce: While fries finish, whisk together mayonnaise, ketchup, dill pickle juice, Worcestershire sauce, garlic powder, and cayenne in a small bowl. Taste and adjust salt and pepper; chill for at least 10 minutes for flavors to meld.
8. Serve: Plate fries hot with a bowl or ramekins of fry sauce for dipping. Enjoy as a side to burgers, sandwiches, or a regional Idaho meal.