Tuesday, October 25, 2011

Roasted Red Potato Fries With Po'dunk Sauce


It's usually used as a term for a small, backwoods, in the middle of nowhere place.  So when Alexis suggested I name the dipping sauce for these oven roasted fries "Podunk Sauce" I looked at her like she was crazy. 

But she clarified, "You know, you 'dunk' your 'po'-tatoes in the sauce."

Okay, she was right, cute name.  But don't tell her that, she'll be impossible to live with. 

As far as the potatoes, this is a basic way we do our roasted potatoes.  Sometime we quarter them, sometimes we do them as fries like this.  The herb mix I used tonight was half fresh thyme and half fresh oregano. 

Roasted red potato fries with po'dunk sauce

Roasted Red Potato Fries with Po'dunk Sauce
Servings:  4 

  • 2 lbs red bliss potatoes cut into sixths
  • 1 Tbsp fresh herbs, minced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 2 Tbsp oil
For the sauce
  1. Mix the sauce ingredients together and refrigerate for 1 hour.
  2. Preheat the oven to 450f.
  3. Bring a pot of water to a boil.  Add the potatoes and then when it returns to a boil, cook for 1 minute.  (This step may seem unnecessary but it gets you the tender inside and crispy outside.)
  4. Place the potatoes on a baking sheet flesh side down or use a preheated cast iron pan for extra crispy crusts.  Roast for 12 minutes.
  5. Flip the potatoes and roast another 12 minutes.
  6. Turn onto the skin side and roast 5 more minutes.  
  7. Remove and serve with the Po'dunk sauce
Cut your potatoes in half, then each half into three wedges.
fire roasted red potato fries with po'dunk sauce

[Standard Disclaimer]  I received a variety 4 pack of hot sauces from Cholula for free.