Seasoned Shoestring Fries with Creamy Mesquite Fry Sauce

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions.
  • 7



  • Canola oil, for frying
  • 2 large russet potatoes, scrubbed
  • 1-2 tablespoons Stubb's Beef Spice Rub
  • 1/2 cup mayonnaise
  • 1/2 cup Stubb's® Smokey Mesquite Bar-B-Q Sauce
  • 1/4 cup Dijon mustard
  • 1 1/2 teaspoon 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.

Nutrition information (per Serving)