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May 13, 2014 (updated May 17, 2021) — by Lindsay Landis
You can’t have a proper hot dog without a proper french fry. And much like last week’s potato chips, I’ve never made proper fried fries before now. Baked, yep, but again, like the potato chips, it’s just not the same. Fry imposters. Basically baked potatoes.
The key? These fries aren’t just fried once, but twice, which makes them extra crispy, just how I like ’em. This basic recipe is from Russell van Kraayenburg’s new cookbook, Haute Dogs, all about, you guessed it, hot dogs (although, as I type this the cats are sitting here glaring at me, wondering why they aren’t called ‘hot cats’ because clearly that would be superior).
We chose to spice (herb?) up Russell’s classic fry by tossing them with fresh garlic, dill, and fine sea salt. You could use other herbs, thyme or rosemary for example, or grated parmesan cheese, or, like he suggests in the book, sprinkle them with some wasabi powder for a real kick in the pants. Heck yes.
Yield: 4 side servings
Homemade French Fries with Fresh Garlic and Dill
Total Time: 1 hour 30 minutes
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Ingredients:
- 2 pounds russet potatoes, unpeeled
- 1 quart vegetable or peanut oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons finely minced fresh garlic (from 6-8 cloves)
- fine sea salt, to taste
Directions:
- Cut potatoes lengthwise into 1/4-inch-thick slices, and then cut slices into sticks about 1/4 inch wide. Alternatively, you can use a mandoline with a fry blade to speed up the process.
- Soak potatoes in cold water for 20 minutes. Meanwhile, heat oil to 300 degrees F in a large pot.
- Transfer potatoes to a towel or paper towels and dry thoroughly. Cover a countertop, baking sheet, or large serving platter with fresh paper towels.
- Working in batches, add potatoes to pot (do not overcrowd) and fry for 5 to 8 minutes, until light golden and cooked through. Transfer fries to paper towels to drain while you cook the remaining potatoes.
- When all potatoes have been fried, increase oil temperature to 375 degrees F.
- Just before serving, fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes.
- Using a large slotted spoon or fry basket, drain and transfer hot fries to a large bowl with garic and dill. Sprinkle generously with sea salt and toss to coat. Doing this immediately when the fries are out of the oil will help the toppings to stick. Serve immediately.
Recipe from Haute Dogs by Russell van Kraayenburg.
All images and text ©Lindsay Landis / Love & Olive Oil
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posted May 13, 2014 (last updated May 17, 2021)
245 Comments »
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245 Comments
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Cabalery — July 3, 2014 at 5:08 am Reply
If there is one thing you need to try on french fries, it’s mint. I tried it because my roomate and I put mint on everything. But seriously, on french fries, it’s just amazing.
Trust me, I’m french.
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B.Quan N. — May 19, 2014 at 8:04 pm Reply
I love chili and cheese on my hot dog.
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B.Quan N. — May 19, 2014 at 8:01 pm Reply
@micro_05
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rppolak — May 19, 2014 at 1:18 pm Reply
I love the Chicago style hot dogs with curly fries and a cold glass of tea
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Leann Lindeman — May 19, 2014 at 10:14 am Reply
Already an email subscriber. [emailprotected]
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Leann Lindeman — May 19, 2014 at 10:14 am Reply
My favorite dog is a Chicago Dog!!!!
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Heather H — May 18, 2014 at 10:39 pm Reply
Hot dogs with chili is one of my favorites.
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Terryia — May 18, 2014 at 4:05 pm Reply
Anything and everything!
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Terryia — May 18, 2014 at 3:50 pm Reply
I tweeted and follow. @Terryia
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Terryia — May 18, 2014 at 3:47 pm Reply
I’m subscribed via email!
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Mary Batchelder — May 18, 2014 at 10:49 am Reply
Fritos…no question about it. Sorry to be boring.
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Elizabeth — May 18, 2014 at 7:30 am Reply
Carmelized onions and melty cheese..any kind will do! To me, it is all about the bun. Fresh, homemade, please!
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Terry Covington — May 18, 2014 at 4:38 am Reply
My favorite combo (in fact, I like the combo better than the hot dog!) is lots of chopped onion, dill relish, and Dijon mustard. It has to be dill relish, not sweet. But this chance to win the book is very sweet — thank you!
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Pam — May 18, 2014 at 2:47 am Reply
@WhamBP
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Pam — May 18, 2014 at 2:47 am Reply
I already subscribe
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Pam — May 18, 2014 at 2:45 am Reply
See AlsoBuffalo Chicken Pizza SticksChili Cheese with Jalapenos
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Katy — May 17, 2014 at 3:53 pm Reply
Ketchup and relish…yum!
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Susan Broughton — May 17, 2014 at 9:05 am Reply
I’m nothing special I like it either two ways one with chili and mustard and the other with sauerkraut and mustard.
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Karla G — May 16, 2014 at 9:14 pm Reply
Follow on twitter and tweeted. https://twitter.com/HazelEyedKar/status/467487869867544576
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Karla G — May 16, 2014 at 9:14 pm Reply
I actually love a grilled dog with just plain mustard! Other combos are good too, but I love this classic the most.
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Elizabeth S. — May 16, 2014 at 6:50 am Reply
I already subscribe.
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Elizabeth S. — May 16, 2014 at 6:50 am Reply
Crab dip on a hot dog is my favorite.
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Carolsue — May 15, 2014 at 5:56 pm Reply
I follow you on Twitter as @MsCarolsueA
Tweeted: https://twitter.com/cezovski9/status/467076013784969216 -
Carolsue — May 15, 2014 at 5:55 pm Reply
I subscribe to your newsletter via e-mail.
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Carolsue — May 15, 2014 at 5:55 pm Reply
I like hotdogs with mustard, ketchup, and lots of onions. Sometimes jalapenos if I’m feeling brave. Almost anything but sauerkraut. Ugh.
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kristin mikottis — May 15, 2014 at 4:11 pm Reply
already subscribed!
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kristin mikottis — May 15, 2014 at 4:10 pm Reply
although i thoroughly enjoy a fancy schmancy hotdog, at heart i’m a classic mustard gal!
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davis ann — May 15, 2014 at 11:48 am Reply
hot dogs are best with mustard, dill relish, and diced onion!
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Erin — May 15, 2014 at 11:45 am Reply
I’m an email subscriber
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Erin — May 15, 2014 at 11:45 am Reply
Cheese, mustard and mayo!
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Lindsay — May 15, 2014 at 8:58 am Reply
Simple// ketchup, mustard and raw onions. Keeping it classic.
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Lily (A Rhubarb Rhapsody) — May 15, 2014 at 7:25 am Reply
Just letting you know I’ve featured yourHomemade French Fries with Fresh Garlic and Dillrecipe on my blog. Thanks for sharing such a delicious recipe!
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Leona M — May 15, 2014 at 5:48 am Reply
I’m a purist just mustard for me.
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Wholesale Nuts — May 15, 2014 at 4:56 am Reply
I love freanch fries.. I would like to prepare this.
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Emily H. — May 14, 2014 at 11:34 pm Reply
Bacon-wrapped with peppers and onions. LA style
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Jeremiah Manoppo — May 14, 2014 at 10:10 pm Reply
@JtManoppo just tweeted this.
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Jeremiah Manoppo — May 14, 2014 at 10:09 pm Reply
I just subscribed.
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Jeremiah Manoppo — May 14, 2014 at 10:07 pm Reply
I do love me some hot dogs that are covered in marinara sauce with meatballs so it feels like a meatball sub
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Jeremiah Manoppo — May 14, 2014 at 10:06 pm Reply
Hot dogs with some a little lemon taste to give that steak feel.
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Jeremiah Manoppo — May 14, 2014 at 9:57 pm Reply
Hot dogs with a nice chicken flavor with a little bit of grind up parsley.
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Jeremiah Manoppo — May 14, 2014 at 9:56 pm Reply
Hot dogs are my thing. A little bit of cheese with tomatoes. I throw in some bacon with a little bit of relish. It gives that baseball game taste.
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leanna — May 14, 2014 at 9:20 pm Reply
I subscribe to love and olive oil via email.
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leanna — May 14, 2014 at 9:18 pm Reply
Mustard and oniins
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Karen Lynch — May 14, 2014 at 8:59 pm Reply
I follow on Twitter and tweeted. @kmmlynch
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Karen Lynch — May 14, 2014 at 8:55 pm Reply
I sunbscribe via email.
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