This is the sequel to last week’s post! The delicious, crispy, herb drenched fries and the sauce that cannot be described, only consumed. This sauce is inspired by Nordstrom’s Cafe Bistro, who serves it with their own crispy, herb drenched fries. My husband and I were introduced to Cafe Bistro years ago and have fallen in love with it. They have great salads, sandwiches, pizzas, and desserts! We seriously refer to this pink dip as “Heaven Sauce” in our household, and it has caught on with friends who love the Cafe as much as we do.
I loved this sauce so much I once asked for the recipe and though they sell cookbooks with their recipes, they so generously jotted it down for me. Now, that was quite a while ago, so I’ve long forgotten where that little receipt has ended up. Thankfully, my somewhat functional memory and my culinary instincts could reproduce it! It’s amazing! Also, I’ve learned a lot about baking fries since my last fry post. From soaking the potatoes in water to cooking them on a rack with air circulation, it’s all good things I’ve learned. I’m excited to share this recipe with you!
Crispy Oven Fries &
Heaven Bistro Sauce
Serves 2-3, Fries inspired by thetalkingkitchen.com
3 small/medium potatoes
1/2 t garlic powder
1/4 t onion powder
1 small bunch of parsley, I used Italian flat leaf
4-6T mayonnaise, I used Vegenaise
2-3T Greek yogurt (optional)
2-3 cloves fresh garlic
8-12 Kalamata olives
Juice from 1/2 a lemon
4T olive oil
Salt & Pepper to taste
First, I washed and cut the potatoes to desired fry size. I wanted skinny fries in the attempt to make them nice and crispy. I also left the skin on and was not disappointed.
Then soaked them in ice water for about 5 minutes to let some starch out. At this point, I pre-heated the oven to 400 degrees.
I then rinsed and drained the potatoes, and dried them out on a towel. I rubbed the towel back & forth over them to ensure they were fully dry.
I then mixed the powders, salt, & pepper together.
Side note: I used a chimichurri sea salt that I picked up at a farmer’s market recently. Bless the Lord, it’s good! Recipes like this are a fun time to experiment with new seasonings or different flavored salt & peppers. Also, if you’ve never had chimichurri sauce…get on that. It will change your world.
Then added the olive oil.
And added the fries. At first I tried to toss them with a spatula, but they weren’t getting sufficiently coated, so prepare to get your hands a little dirty.
I lined a cookie sheet with aluminum foil, just to make clean up a little easier. And since I don’t own a cooking rack, I used an all metal cookie cooling rack to put the fries on. Apparently, air circulation makes the fries crispier, and you don’t need to flip them half way through the cook time. I’m not sure how I feel about that since I got some crispy fries, and some softer ones. Good thing I like both kinds.
I made so many I had to cook them in two batches because they didn’t all fit on the pan!
I baked them for 30-35 minutes, or until nicely browned. Meanwhile, time to roll up your sleeves, bust out the food processor and make the sauce of Heaven!!!
I first tossed in 4T mayo. I subbed out some mayo for Greek yogurt to cut down the fat and up the protein in this dip. This is optional of course. You could go mayo all the way if you’re not as vain as I am. I use Greek yogurt as a sub for mayo and sour cream often in recipes. The kind I buy by Fage has 0 fat and 20ish grams of protein per serving. This is fantastic news to my heart!
Then added the garlic.
Oh, yes, I used my mini food processor since I’m not making but 1.5 cups of this goodness.
Then added the Greek yogurt, lemon juice, and some salt & pepper.
Add the olives.
And blend it! This would be the time to adjust seasonings to taste. You’ll know when it’s right for your taste buds. The consistency you’re looking for will be slightly more runny than mayonnaise. Place in the fridge until the fries are ready.
While the fries are finishing in the oven, chop the parsley finely.
When the fries are ready, pull them out of the oven and allow to cool for 1-2 minutes.
Toss with parsley, and serve with Heaven sauce immediately. So delicious!!! Enjoy!
I used the sauce throughout the week as a sandwich spread and dip for pita chips. It’s just that good.