Paprika Fries With Dill Mayo Recipes

ROASTED POTATOES WITH PAPRIKA MAYO

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
• Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
• Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
• When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Steps:

• Preheat the oven to 400 degrees F.
• Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
• Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
• Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
• Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
• Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

PAPRIKA OVEN FRIES

Steps:

• Preheat oven to 450 degrees. Cut potatoes into 1-inch-wide wedges. Transfer to a rimmed baking sheet; toss potatoes with oil and paprika; season with salt and pepper.
• Bake potatoes in a single layer, cut sides down, until they loosen easily from the sheet, about 25 minutes. Turn the potatoes; continue to bake them until fork-tender and crisp, 25 to 30 minutes more.

CALAMARI FRIES WITH HOMEMADE COCKTAIL SAUCE AND PONZU MAYO

Steps:

• Heat canola oil to 360 degrees F in a pot.
• Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
• Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.
• Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.
• Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.