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HOT Potato

Last week we held a kettle chip brand test and this week we kept the potatoes coming. The New Year is just around the corner and foodies everywhere say 2012 will be the year of the potato! Out with the old (sweet potatoes were so 2011) and in with the HOT: seasoned fries with gourmet dipping sauces.

The Russet potato is most commonly used to make French fries because they are large, less waxy, and mild tasting—perfect to season with new flavors and pair with zesty dipping sauces. Until now, restaurants have created the occasional twist on this American favorite, but fries will really go exotic next year. Watch for Asian, Indian, and Mediterranean flavors and expect dipping sauce deliciousness on the side!

Stay on top of this trend in your kitchen with a few simple dips:

Wasabi Mayonnaise
Combine wasabi powder or paste with mayonnaise. Be sure to start with just a little wasabi and taste test as you blend—wasabi is very spicy.

Chipotle Ketchup
Combine ¾ cup mayonnaise and ¼ cup ketchup in a bowl.  Then, add 1 ½ teaspoons Tabasco chipotle pepper sauce and 1 tablespoon pickle juice. Blend well. 

Chipotle Ketchup and Rosemary Garlic Aioli

Baked Potato Topping
Add sour cream to a small bowl. Dice chive section from a green onion and add it to the sour cream along with pepper, salt, crumbled blue cheese, buttermilk (or regular milk) and diced garlic (optional).

Rosemary Garlic Aioli Mix mayo, dijon mustard, lemon juice, rosemary, garlic (minced very fine). Drizzle in olive oil drizzled while whisking. (I cheated and used reduced fat mayo with olive oil.)

We tested the Chipotle Ketchup and the Rosemary Garlic Aioli dips. They were both scrumptious, but the Rosemary Garlic was preferred by the IN team. Next time I think I’ll add more rosemary, but the garlic flavor was nice. The Chipotle Ketchup was too ketchup-y for some, but it was definitely my favorite. That chipotle kick was the perfect dip for salty fries.

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