Hyde Park Fries


  • 5 pounds russet potatoes
  • 1 pint buttermilk
  • 2 cups flour
  • Salt and freshly ground pepper, as needed
  • Soybean oil, as needed
  • Hyde Park Sauce, recipe follows


Cut potatoes into ⅝-inch batons. Soak in cold buttermilk for 10 to 15 minutes. Roll in flour generously seasoned with salt and coarse ground pepper.

Par fry potatoes in preheated 300 F oil for 2 minutes; drain for 5 minutes. Increase temperature to 350 F and fry until golden brown. Serve with Hyde Park sauce. Makes 10 to 12 servings.

To make Hyde Park sauce, roughly chop 4 bunches of green onion and 2½ cups jalapenos in a food processor. Blend 4 gallons mayonnaise with 2 cups mustard powder, ½ cup celery and ½ cup cayenne. Blend until all ingredients are fully incorporated. Refrigerate in an airtight container.

Owner Bick Brown; Hyde Park Bar & Grill; Austin, Texas