- 1 cup mayonnaise
- 1 cup crumbled Maytag or other blue cheese (about 6 ounces)
- 1/2 cup buttermilk
- 1 shallot, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon celery seed
- 2 tablespoons minced flat-leaf parsley
- Freshly ground black pepper
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.
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