Sumac French Fries with Umami Ketchup and Sour Cream & Garlic Chive Dips
Servings: 6
Calories: 143kcal
Ingredients
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:
- ⅓ 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
Instructions
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.
Nutrition
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