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French Fries with Caesar Dressing

The Olson secret to the best French fries: Caesar salad dressing! Tossing hot fries with a sheer coating of garlicky, lemony dressing is divine!


  • 1/4 cup (60 mL) mayonnaise

  • 1/4 cup (60 mL) 2% milk

  • 2 tsp (10 mL) Dijon mustard

  • 1 clove garlic, finely minced

  • 2 tbsp (30 mL) lemon juice

  • dash Worschestershire sauce

  • 1/4 cup (60 mL) grated Parmesan cheese

  • coarse salt and ground black pepper

  • 3 pounds (1.4 kg) Yukon Gold Potatoes

  • 6 cups (1.5 L) vegetable oil


  • 1.

    For dressing, whisk mayonnaise, milk, mustard and garlic. Stir in lemon juice and Worschestershire (lemon juice will thicken the dressing). Stir in Parmesan, season and chill until ready to use.

  • 2.

    For fries, cut potatoes (peeled or unpeeled) into fries ½-inch (15 mm) in diameter and pat dry with paper towel. Heat oil in a deep pot to 350 F (180 C).

  • 3.

    Add half the potatoes and cook until tender, about 5 minutes – the fries will not brown at this point. Remove fries with a slotted spoon onto a paper towel-lined tray and repeat with other half. Fries at this point can be chilled until ready to cook and serve.

  • 4.

    For second cooking, heat oil to 375 F (190 C). Add half the fries and cook until golden brown, about 5 minutes.

  • 5.

    Remove from oil with a slotted spoon, let drain on paper towel for a moment, then toss in a bowl with a drizzle of Caesar dressing, salt and pepper. Repeat with remaining fries and serve immediately.

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