The dish to eat in Provo · United States

Fry sauce

Name: Fry sauce with oven fries
Yield: 4
Cuisine: United States
Ingredients: 1/2 cup (115 g) mayonnaise; 1/4 cup (60 g) ketchup; 1 tsp dill pickle brine or white vinegar; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp smoked paprika; Pinch of cayenne (optional); 2 lb (900 g) russet potatoes; 3 tbsp neutral oil; 1 tsp kosher salt

Photo: Authalic, CC BY 3.0, via Wikimedia Commons · source

Utah's pink sauce of mayonnaise and ketchup, for fries.

Ask for fries in Utah and they come with fry sauce. BYU Magazine traces it to a Provo drive-in that later became Stan's; Arctic Circle has its own story. Have it at a Provo burger stand.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Provo

Burgers Supreme
North Provo
Order: Fries with house fry sauce
An old-school stand on University Parkway, praised for its fry sauce.
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Stan's Drive In
Salem, south of Provo
Order: Fries and fry sauce
Started in Provo and still calls itself the original birthplace of fry sauce.
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Arctic Circle
Across Utah
Order: Fries and fry sauce
The regional chain that put fry sauce on every Utah table.
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All three are on Chef Amazing’s list The best fry sauce in Provo, which you can save and take with you.

Cook it at home: Fry sauce with oven fries

Serves 4Time 1 hour

Fry sauce is two pantry staples and a splash of something sharp. Make it first so the flavors meet while the fries bake.

Pans and tools

Small bowl
Rimmed baking sheet
Spatula

You’ll need

1/2 cup (115 g) mayonnaise
1/4 cup (60 g) ketchup
1 tsp dill pickle brine or white vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
Pinch of cayenne (optional)
2 lb (900 g) russet potatoes
3 tbsp neutral oil
1 tsp kosher salt

Steps

Stir the mayonnaise, ketchup, pickle brine, garlic powder, onion powder, paprika and cayenne in a small bowl. Cover and chill at least 30 minutes.
Heat the oven to 450F (230C) with a rack in the lower third.
Cut the potatoes into 1/2-inch (1 cm) sticks. Soak in cold water 15 minutes, then drain and dry well on towels.
Toss the potatoes with the oil and salt and spread them in one layer on a rimmed baking sheet.
Bake 15 minutes, turn them with a spatula, and bake 15 to 20 minutes more, until deep golden and crisp.
Salt again and serve hot with the fry sauce.

Chef’s tips

Taste the sauce after chilling; add more ketchup for sweeter, more brine for sharper.

Drying the potatoes well is what makes them crisp.

The sauce keeps 5 days in the fridge.

Contains: ['egg'].

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