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Tuesday, July 13th, 2021
Maria Provenzano shares how to make a French Fry Board just in time to celebrate National French Fry Day.
French Fry Board
Course:
Appetizer
INGREDIENTS:

Thousand Island Dressing:

  • ¾ Cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup minced red onion
  • 3 tablespoons ketchup
  • 2 tablespoons pickle relish
  • 1 tablespoon lemon juice
  • ½ teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste

Honey Mustard Dressing:

  • ½ Cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Salt and freshly ground black pepper to taste

Curry Ketchup:

  • 4 tablespoons olive oil, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ tablespoons yellow curry powder
  • 1 teaspoon sweet paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon red chile flakes
  • 1 tablespoon honey
  • ½ tablespoon molasses
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes with their juices
  • ¾ cup vegetable stock
  • 2 tablespoons red wine vinegar
  • kosher salt and freshly ground black pepper, to taste

Fry Platter:

  • Frozen sweet potato fries
  • Frozen sweet potato waffle fries
  • Frozen yellow crinkle potato fries
  • Frozen steak fries
  • Frozen regular fries
  • Frozen tater tots
  • Frozen onion rings

To Garnish:

  • Parsley
  • Chives
  • Green onion
  • Paprika or chili lime salt
  • Jalapeno slices
  • Blue cheese

DIRECTIONS:

Thousand Island Dressing

Yield ~1 ½ cups

  1. Whisk all ingredients together in bowl.
  2. Serve cold.

Honey Mustard Dressing

Yield ~1 cup

  1. Whisk all ingredients together in bowl.
  2. Serve cold

Curry Ketchup

Yield 2 cups

  1. Heat 1-2 tablespoons olive oil in skillet over medium heat.
  2. Add onion and saute until translucent, 5-7 minutes.
  3. Add garlic, saute for 1-2 minutes, until fragrant.
  4. Add curry powder, paprika, red chile flakes, coriander, and cinnamon. Saute until fragrant, 1-2 minutes.
  5. Add honey and molasses, cook until slightly caramelized, 2-3 minutes.
  6. Add tomato paste, cook until fragrant, 2-3 minutes.
  7. Add diced tomatoes, stock, and vinegar. Cook, stirring, until thickened. 10-15 minutes.
  8. Pour ketchup into blender and blend until smooth. With motor running, pour in 2-3 more tablespoons olive oil.
  9. Season to taste with salt and pepper.

Fry Platter

  1. Prepare all fries according to instructions on packaging.
  2. Arrange dipping sauces in bowls on board or platter.
  3. Place fries around sauces, arranged in clusters of varieties.
  4. Garnish.
  5. Serve hot.

Recipe by Dan Kohler 4/15/2021