French Chips with Three Dips

Ingredients for French Chips with Three Dips

• 4 large potatoes

• 1 teaspoon vegetable oil

• Salt

• 120ml mayonnaise

• 2 teaspoons fresh chopped rosemary

• Salt and pepper to taste

• 2 tablespoons of Dijon mustard

• 4 tablespoons of crème fraîche

• 1/2 teaspoons of wasabi

• Salt and white pepper to taste

• 120ml ketchup

• 2 teaspoons curry

1. Turn your oven to 218°C.

2. Peel the potatoes and cut them into equal sized sticks, about a 1/2 inch wide. Toss the pieces that are too small because they will burn in the oven.

3. Rinse the potatoes pieces and place them in a large pot of boiling salted water. Boil for 2 minutes. Strain the potatoes and rinse them in cold water until they cool. Place the potato sticks on a layer of paper towels and let them dry off.

4. Once dried, place the potatoes on a baking sheet lined with parchment paper. Dribble the oil on top and toss the potatoes with your hands until the oil is evenly distributed. Spread the potatoes evenly along the baking sheet, and make sure that the potato pieces are not touching each other.

5. Bake the potatoes in the middle of your oven for about 30 minutes. Turn the potatoes after about 15 minutes so they get even colour.

6. Mix the mayo and rosemary.

7. Let it sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.

8. Mix the mustard and crème fraîche in a bowl and add the wasabi. Start with 1/4 teaspoons and taste the mixture. Then add the rest to desired spiciness. Keep in mind that the flavour will be enhanced the longer the dipping sauce sits.

9. Let the mixture sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.

10. Mix the ketchup and curry, and let it sit for at least an hour in the fridge.

Nothing says "party" like individual serving cups—they are easy for your guests to hold while mingling and look great. Serve the chips in decorative cones made out of any decorative paper or even something simple like a newspaper (why not the yellow pages?). Roll the paper into proportionate cones, line them with wax paper, and staple them at the edge. Serve the cones on a tray with the dipping sauces. Make the perfect tray yourself by punching holes in a box lid and placing the cones in the holes.

Buy frozen French chips from your grocery store that just need to be heated or even ready-made ones from a restaurant. Get rid of the "evidence" and serve the chips in decorative cones with your homemade sauces.

Chop fresh herbs and mix with the pommes when they come out of the oven. It looks, smells, and tastes great. You can also use different coloured potatoes, such as red skinned, orange sweet potatoes, or blue potatoes of the delta blue variety.

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