Appetizer: United States – Rocky Mountain United States (Utah) – Utah Fry Sauce Fries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) russet potatoes, scrubbed (about 3 medium)
- 1 tsp (5 g) kosher salt, plus more for finishing
- 6 cups (1.4 L) neutral oil for frying (vegetable, canola, or peanut), enough for deep-frying
- 1 cup (240 g) mayonnaise
- 1/2 cup (120 g) ketchup
- 1 tbsp (15 ml) dill pickle juice
- 1 tsp (5 ml) yellow mustard
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/4 tsp (1 g) smoked paprika (optional, for color/smoke)
- 1/8 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) cold water (optional, to thin sauce if desired)
- Chopped dill pickle or finely chopped onion for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crisp, double-fried russet potato fries served with Utah-style fry sauce — a creamy blend of ketchup and mayonnaise brightened with a touch of pickle juice and seasonings. A classic Utah diner starter built for dipping and sharing.

Regional Notes:
This Utah version centers on a true fry sauce base of mayonnaise plus ketchup, with pickle juice and a little garlic/onion seasoning added — a regional touch that distinguishes it from other American fry sauces. The recipe uses the classic double-fry method for extra-crisp fries commonly served in local Utah eateries.

1. Cut and soak: Cut potatoes into 1/3- to 1/2-inch (8–12 mm) fries. Place in a large bowl of cold water and stir in 1 tsp (5 g) kosher salt. Soak at least 30 minutes (or up to 2 hours) to remove excess starch; this helps achieve a crisp exterior.
2. Dry and heat oil: Drain potatoes and pat completely dry with clean towels. Meanwhile, pour oil into a deep heavy pot or deep fryer to a depth that will cover fries (about 3–4 inches (7–10 cm)). Heat oil to 325°F (163°C).
3. First fry (blanch): Working in batches, fry the potatoes at 325°F (163°C) until they are soft but not browned, about 4–6 minutes per batch. Use a slotted spoon to transfer blanched fries to a wire rack set over a baking sheet to drain. Let cool 10–15 minutes.
4. Make fry sauce: While fries cool, whisk together mayonnaise 1 cup (240 g), ketchup 1/2 cup (120 g), dill pickle juice 1 tbsp (15 ml), yellow mustard 1 tsp (5 ml), garlic powder 1/2 tsp (2.5 g), onion powder 1/2 tsp (2.5 g), smoked paprika 1/4 tsp (1 g) if using, and black pepper 1/8 tsp (0.5 g). If too thick, whisk in up to 1 tbsp (15 ml) cold water to reach desired dipping consistency. Chill until ready to serve.
5. Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry cooled blanched fries in batches until golden brown and very crisp, about 2–4 minutes per batch. Do not overcrowd.
6. Drain and season: Transfer fries to the wire rack or paper towels and immediately sprinkle with kosher salt to taste. Keep batches warm in a 200°F (95°C) oven if needed.
7. Serve: Pile fries on a platter or individual plates and serve with a generous bowl of Utah fry sauce alongside. Garnish sauce or fries with chopped dill pickle or finely chopped onion if desired.

Short Description:
Crisp, double-fried russet potato fries served with Utah-style fry sauce — a creamy blend of ketchup and mayonnaise brightened with a touch of pickle juice and seasonings. A classic Utah diner starter built for dipping and sharing.

Regional Notes:
This Utah version centers on a true fry sauce base of mayonnaise plus ketchup, with pickle juice and a little garlic/onion seasoning added — a regional touch that distinguishes it from other American fry sauces. The recipe uses the classic double-fry method for extra-crisp fries commonly served in local Utah eateries.

1. Cut and soak: Cut potatoes into 1/3- to 1/2-inch (8–12 mm) fries. Place in a large bowl of cold water and stir in 1 tsp (5 g) kosher salt. Soak at least 30 minutes (or up to 2 hours) to remove excess starch; this helps achieve a crisp exterior.
2. Dry and heat oil: Drain potatoes and pat completely dry with clean towels. Meanwhile, pour oil into a deep heavy pot or deep fryer to a depth that will cover fries (about 3–4 inches / 7–10 cm). Heat oil to 325°F (163°C).
3. First fry (blanch): Working in batches, fry the potatoes at 325°F (163°C) until they are soft but not browned, about 4–6 minutes per batch. Use a slotted spoon to transfer blanched fries to a wire rack set over a baking sheet to drain. Let cool 10–15 minutes.
4. Make fry sauce: While fries cool, whisk together mayonnaise 1 cup (240 g), ketchup 1/2 cup (120 g), dill pickle juice 1 tbsp (15 ml), yellow mustard 1 tsp (5 ml), garlic powder 1/2 tsp (2.5 g), onion powder 1/2 tsp (2.5 g), smoked paprika 1/4 tsp (1 g) if using, and black pepper 1/8 tsp (0.5 g). If too thick, whisk in up to 1 tbsp (15 ml) cold water to reach desired dipping consistency. Chill until ready to serve.
5. Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry cooled blanched fries in batches until golden brown and very crisp, about 2–4 minutes per batch. Do not overcrowd.
6. Drain and season: Transfer fries to the wire rack or paper towels and immediately sprinkle with kosher salt to taste. Keep batches warm in a 200°F (95°C) oven if needed.
7. Serve: Pile fries on a platter or individual plates and serve with a generous bowl of Utah fry sauce alongside. Garnish sauce or fries with chopped dill pickle or finely chopped onion if desired.