Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 1 cup crumbled Maytag or other blue cheese (about 6 ounces)

  3. 1/2 cup buttermilk

  4. 1 shallot , minced

  5. 1 tablespoon freshly squeezed lemon juice

  6. 1 teaspoon finely grated lemon zest

  7. 1/2 teaspoon Worcestershire sauce

  8. 1/2 teaspoon kosher salt

  9. 1/4 teaspoon celery seed

  10. 2 tablespoons minced flat-leaf parsley Freshly ground black pepper

  11. 4 medium russet potatoes (about 2 pounds), scrubbed

  12. 1/4 cup extra-virgin olive oil Kosher salt

Instructions Jump to Ingredients ↑

  1. To make the blue cheese dip: In a food processor , combine the mayonnaise, blue cheese, buttermilk, shallot, lemon juice and zest , Worcestershire, salt, and celery seed. Pulse until evenly combined but still slightly chunky. Stir in the parsley and season with pepper, to taste. Transfer the dip to a bowl and refrigerate for the flavors to come together while you make the fries. To make the fries : Position a rack in the center of the oven and preheat to 500 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Meanwhile, cut the potatoes lengthwise into wedges by eighths, leaving the skins on. In a large bowl toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and arrange the potato wedges cut-side down on it, keeping them evenly spaced. Using a rubber spatula, scrape the remaining oil in the bowl over the potatoes (it helps them get crispy). Bake until browned and crisp , about 30 minutes. Transfer the fries to a serving platter and season with salt, to taste. Serve immediately with the blue cheese dip. Copyright 2000 Television Food Network, G.P. All rights reserved


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