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5 from 1 vote

Sumac French Fries with Umami Ketchup and Sour Cream & Garlic Chive Dips

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer/Side
Servings: 6
Calories: 143kcal
Author: Honest and Tasty


For the Sumac Fries:

  • 3 Russet Potatoes rinsed and peeled
  • Enough ghee or beef tallow for frying - see instructions
  • 2 teaspoons Sumac or to taste
  • Sea Salt to taste
  • 1 tablespoon Parsley chopped

For the Umami Ketchup Dip:

  • cup Ketchup
  • 1 tablespoon BBQ Sauce
  • 1 teaspoon Soy Sauce naturally-brewed
  • 1 teaspoon Worcestershire Sauce
  • ¼ teaspoon Red Chili Flakes or to taste

For the Sour Cream and Garlic Chive Dip:

  • ½ cup Sour Cream
  • 1 tablespoon fresh garlic chopped
  • 1 tablespoon chives chopped
  • A pinch of Sea Salt
  • A pinch of Black Pepper


For the Sumac Fries:

  • Over medium heat, heat a large, heavy pot with about 3 inches-deep of ghee/beef tallow in it.
  • Cut potatoes into matchsticks/fry shape.
  • Then place the top of a wooden spoon into the oil and check if it has bubbles forming around it. The bubbles are a sign of good and ready hot oil for your fries.
  • Carefully, add in your potatoes and use a spatula to separate them.
  • After a minute, when they’re barely cooked, remove them using a large, slotted spoon and put them on paper towel-lined plate.
  • Let stand until they’ve just about reached room temperature and then add them back into the fryer and allow them to cook until they’ve turned completely golden and crispy (approximately 4 minutes).
  • Remove them onto a freshly paper towel-lined plate and right away add salt, sumac, and parsley. Serve with dipping sauces and enjoy!

For the Dipping Sauces:

  • Mix ingredients together for each dip and serve with fries.


Calories: 143kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 528mg | Fiber: 1g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg