Old Bay Fries

Wicked good, perfectly seasoned and crisp Old Bay Fries, served with delectably intense Malt Vinegar and Lemon Aioli topped with parsley flakes.

Old Bay Fries

Happy summer, loves! I feel like it is finally here, which means busting out the grill, Rosé champagne and rompers (E is not a fan, but how can you go wrong – a short and dress in one? So comfy!).  All three were present at girls night on Friday where we officially started up the grill for the season.  We made steaks, pineapple and asparagus on the grill, Horses at the Trough dip – a cream cheese and horseradish dip, I’ll get it on the blog soon! – and roasted potatoes.  We stayed up all night out on the porch, talking way too loud, laughing and cheersing.  It was just what I needed and hope you had time outside with friends too!  But more importantly, let’s chat about potatoes.


Old Bay Fries

The inspiration behind Old Bay Fries and Malt Vinegar Aioli.

My family grew up in Rhode Island, where lobsta, hush puppies, clam chowda and Old Bay seasoning were born (actually Old Bay was born in Maryland, but you will absolutely find it in Rhody!).  My childhood is filled with memories of fish and chips doused in vinegar and cooking real lobsters in Little Compton Beach or Otie World (otherwise known as a backyard with a pool, hutch, small garden and swing that belonged to Otis Jolly, my poppy).

After sunburned shoulders and wrinkly fingers from so much time in the water, we’d get out the Old Bay for dinner.  With oldies playing, the sun setting and the occasional sip of beer or champagne,  it was one of my favorite places to be.

Old Bay Fries

Old Bay Fries

How Old Bay Fries go from Rhody to the kitchen.

This recipe is so easy! See below for how it is done:

  1. Wash and slice potatoes.
  2. Place potatoes in skillet with vegetable oil and fry up!
  3. Mix mayo, vinegar, Worcestershire, Old Bay, lemon and parsley for the aioli.
  4. When fries are done, top generously with Old Bay. And when you think you are done, add more.

Old Bay Fries

Old Bay Fries

In summary, Old Bay Fries are reminiscent of Jolly memories and sunny times. And are so good!

The Jolly Hostess twist this week takes Old Bay seasoning, which consists of a rich and salty mix of celery salt, red pepper, black pepper and paprika, and adds it to homemade fries. Because fries aren’t fries without a dip, this dish is served with New England blend of vinegar and Worcestershire.  Try it, I know you’ll love it!   

Old Bay Fries

Old Bay Fries

Old Bay Fries

Are you a fries lover!? Be sure to check out my Loaded Sweet Potato Fries w/ Cocktail Pairing and Frivacados (aka Avocado Fries).

Cheers!

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Print Recipe
Old Bay Fries Yum
Wicked good, perfectly seasoned and crisp Old Bay Fries, served with delectably intense Malt Vinegar and Lemon Aioli topped with parsley flakes.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Malt Vinegar Aioli
Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Malt Vinegar Aioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice potatoes in 1/4" strips. Here's what I do: cut the ends of the potato, cut in half and cut that half in thirds. Get them as even as possible, even if you have to cut one smaller than the others.
  2. Using a large skillet, add 1 tbsp. of vegetable oil and set to medium heat. Add the potatoes and sauté for 15-20 minutes, stirring occasionally.
  3. While the potatoes are cooking, add malt vinegar, worchestershire, Old Bay seasoning, mayo and lemon to a small-sized bowl. Whisk until fully blended.
  4. Once potatoes are done, coat the fries with old bay, toss and coat again. I use aprox 2 tbsp., but season to taste.
  5. Top both fries and sauce with parsley flakes and serve immediately.
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