Sumac French Fries with Umami Ketchup and Sour Cream & Garlic Chive Dips

For the sumac fries:
Over medium heat, heat a large, heavy pot with about 3 inches of vegetable oil in it.

Cut potatoes into matchsticks/fry shape. Then place the top of a wooden spoon into the oil and check if it has bubbles forming around it. The bubbles are a sign of good hot oil for your fries.

Carefully add your potatoes into the hot oil and use a spatula to separate them. After a minute, when they’re barely cooked, remove them using a large, slotted spoon and put them on paper towel-lined plate.

Let them stand until they have just about reached room temperature and then add them back into the fryer and allow them to cook until they turn completely golden and crisp (approximately 4 minutes).

Remove them onto a freshly paper towel-lined plate and right away add salt, sumac and parsley. Serve with dipping sauces and enjoy!

For the dipping sauces: Mix ingredients together for each dip and serve with fries.