It's happened enough times that I finally get it: fry sauce is a Utah thing. If I'm out-of-state at a restaurant and ask, "Do you have fry sauce here?" I usually get a puzzled look from the waiter/waitress and they say (in a semi-disgusted tone), "Of course". Then they bring back a little white cup with ketchup in it?
While I appreciate the effort, that's just not it. If you ask for fry sauce in Utah you will get something wonderfully different. I shutter to think there are 49 other states and a whole wide world out there that could be missing out on the joy of Utah fry sauce. So I've got to let you in on it.
You can possibly buy it at the grocery store. We have this brand in Utah, but it's extremely easy to make yourself.
|Hey! I bought that fry sauce for my blog photos yesterday.|
Where did the top half of the bottle go??
If you have ever been stumped because you lost the recipe for ice, you're gonna love this. Measure 1 part Ketchup and 2 parts Mayonnaise (not Miracle Whip).
Now then, what would fry sauce be without fries? Cottage fries make a great side dish to fry sauce;)
Start by slicing a few potatoes into about 1/4 to 1/2 inch slices. If you don't care too much about keeping all your fingers you can use a mandolin. (I swear that gadget will get me one of these days.)
Drizzle a little olive oil and stir until the potatoes are well coated. Sprinkle with salt and pepper. I snipped some fresh thyme and rosemary from the garden on these. You could add any other herbs or spices you like here.
Place in a single layer on a cookie sheet and bake at 425 degrees for 15 minutes. Here is the only hard part, you need to check and turn the slices every 15 minutes until they are the right amount of crispy for you.
So why the sudden concern over fry sauce and telling the whole world? Well, the Olympics of course. Really it's not that much of a stretch, stay with me for a minute.
Go for the Gold! (or pink, as in fry sauce pink)