Seasoned Shoestring Fries with Creamy Mesquite Fry Sauce
Seasoned Shoestring Fries:
Canola oil, for frying
2 large russet potatoes, scrubbed
1-2 tablespoons Stubb’s Beef Spice Rub
Creamy Mesquite Fry Sauce:
½ cup mayonnaise
½ cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
¼ cup Dijon mustard
1 ½ teaspoons Stubb’s Steak Spice Rub
For Seasoned Shoestring French Fries:
Heat 2 to 3 inches of oil in a large, heavy-bottomed pot over medium-high heat (360 degrees F). Line a pan or a plate with paper towels and set aside. Using a sharp knife or a mandolin fitted with the julienne blade; cut the potatoes into thin strips, about 1/8-inch wide. Rinse the sliced potatoes in cold water and dry thoroughly with a paper towel. Working in batches, carefully add the potatoes to the hot oil; frying until the french fries are crisp and golden brown, approximately 2-3 minutes. Using a slotted spoon, transfer fried potatoes to the paper towel lined plate. Immediately season hot fries with Stubb’s Beef Spice Rub. Repeat cooking process with the remaining potatoes.
Serve immediately with Creamy Mesquite Fry Sauce.
For Creamy Mesquite Fry Sauce:
In a small bowl, whisk together mayonnaise, Stubb’s Smokey Mesquite Bar-B-Q Sauce, Dijon mustard and Stubb’s Steak Spice Rub; whisking until thoroughly combined. Serve immediately or refrigerate.
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