Twice-Fried Broccoli and Potato Fries with Creamy Lemon Dipping Sauce
Crispy twice-fried potato fries tossed with tender blanched broccoli florets and a zesty lemon garnish, served with a creamy flour-based dipping sauce for the ultimate savory and tangy side dish.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- American
Ingredients
- 2cupsbroccoli florets, blanched
- 3mediumrusset potatoes, cut into 1/4-inch thick fries
- 1/4cupall-purpose flour
- 1wholelemon, zested
- 1/2cupheavy cream
- 1/4cupmilk
- 2tbspbutter
- 1tspsalt
- 1/4tspblack pepper
Step-by-Step
- 1
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until tender-crisp. Drain and set aside.
5m - 2
Cut the potatoes into 1/4-inch thick fries. In a large heavy-bottomed pot or Dutch oven, heat 3-4 inches of vegetable oil to 325°F.
5m - 3
Working in batches, fry the potato fries for 5-7 minutes until lightly golden. Drain on a paper towel-lined plate.
10m325°F - 4
Return the fries to the hot oil and fry for an additional 2-3 minutes until crispy and golden brown. Drain on a paper towel-lined plate and season with salt.
5m325°F - 5
In a small saucepan, whisk together the flour, heavy cream, milk, butter, salt, and pepper. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes.
10mmedium heat - 6
In a large bowl, toss the twice-fried potato fries with the blanched broccoli florets and lemon zest. Serve immediately with the creamy lemon dipping sauce on the side.
5m