This Is the Perfect Sauce for French Fries.
We as a society do a lot of things with french fries. The United States dips them in ketchup (and sometimes mustard), Britain dips them in malt vinegar, much of Europe dips them in mayonnaise, and Canadians drown them in sauce. We top them with chili, cheese, and chili cheese, and some people drizzle them with ranch sauce, but you rarely, if ever, see them dipped in oil, which is odd considering that french fries are potatoes. And I love butter potatoes.
On a recent trip to the (hot and sticky) Alabama Gulf Coast, I ordered a pound of blue crab claws that were in a puddle of incredibly garlic-flavored garlic oil. My boyfriend chose fried shrimp and french fries, and I took the liberty of stealing some of the latter to dip in garlic crab oil.
I don’t think it will shock you to know that the combination was amazing. Smooth, tangy, seafood-infused butter drenched in a crispy crust creates a very pleasant, albeit slightly greasy, salty, buttery flavor. Again, the combination of potatoes and butter is nothing new, which is why I’m so baffled by the fact that dipping French fries in butter is nothing more than a “deal”.
Luckily, we can make it a “thing”. All we have to do is start dipping the french fries in the oil. (Easy for us!) French fries can be dipped in room temperature softened butter (like I do with potato chips), ghee , toasted butter , garlic butter, or compound butter . I think they would be especially good with black garlic butter .
If you want to add more dairy, you can add some Icelandic yogurt for a spicier dipping oil, or mix the butter with brie for a cheesier dish. But start with a modest mold of ghee. I think you will find it completely enjoyable without any fuss.