Food on Fridays: French Fry Heaven

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Food on Fridays with Ann

On a recent trip to St. Augustine, Florida, my kids and I picked up packets of fries at French Fry Heaven.

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Served with a variety of dips, these fries came close to emulating Belgian frites.

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One of the secrets to the appealing flavor and texture of Belgian fries is that they are double-fried. The first time cooks them through and softens them. Then the fries can be set aside for hours, if need be, and fried the second time just minutes before serving, crisping them up. This appeared to be the exact method used by French Fry Heaven. Plus, as I said, they offered a variety of sauces for dipping, just like a Belgian friterie.

I recommend the “Utah” sauce. I thought it was an invention of French Fry Heaven, but apparently not. This combination of ketchup and mayonnaise contained something else I couldn’t quite identify. I thought it was perhaps a blend of spices, but a blogger says in Utah the sauce is simply called “fry sauce” and its magic ingredient is pickle juice.

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We were impressed with the colorful tables designed with holes drilled exactly the right size to hold the cones and dipping sauce containers. I didn’t figure it out before laying my cone across a napkin, but the kids demonstrated for me.

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We give these fries and dipping sauces a big thumbs up.

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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

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  • Comments

    1. Oh, how I love french fries! This is on my list for our next trip to FL!

    2. We walked by French Fry Heaven last week when we were on St. George’s Street in St. Augustine. So sorry we didn’t get to meet up with you and the fam.

      I thought of you the other day when my friend posted about Chard. Here’s a great read.

    3. Pickle juice! What a creative way to season. I will give it a try. It’s nice to remember a special place like St. Augustine. We still talk about a wonderful day at the Dali Museum.

    4. The fries look delightful. What a great idea to do them in advance and double fry them as needed. Pickle juice in the sauce sounds good too. We always add pickle juice to our potato salad dressing. Mayonnaise, a spoonful of bottled mustard and some pickle juice – yum.

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