I grew up spending my birthday dinners at Kelly O Bryan's. If you haven't heard of it, it's one of those family restaurants that give you a free meal on your birthday. Not exactly fancy but I can't help but love it. Actually, what I love is their Pachos. Seriously, they're the best things EVER.
If you've never had Pachos, don't worry, with this recipe you can easily make your own. I have to warn you though: they are VERY addictive. I *might* have made a whole batch of this Emerald Isle Dipping Sauce three days ago and it *might* already be gone. Don't judge me till you try it! The original recipe is made with waffle fries, but curly fries are just as delicious.
The dipping sauce that is served with Pachos is officially called Emerald Isle Sauce, but anyone I know refers to it simply as Pacho Sauce. This Pacho Sauce Recipe comes from Mama Wheel and it was her mother who is the genius who created the recipe. So please stop by Mama Wheel and thank her mother for letting us all eat Pachos whenever we feel like it!
If you make these Cheesy Fries with Emerald Isle Dipping Sauce, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 package curly or waffle fries (if eating gluten free is important for you make sure you check the package first)
- ½ cup sharp cheddar cheese, grated
- 3 green onions, sliced into rounds
- 1½ cups Miracle whip (DO NOT use Hellman's as it won't taste the same)
- 1½ tablespoons prepared yellow mustard
- ¼ cup white vinegar
- ½ cup sugar
- ½ teaspoon basil
- ½ teaspoon tarragon
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
- Cook the package of fries according to package directions. When the fries are finished cooking remove them from the oven and sprinkle them with cheddar cheese. Return them to the oven for about 2 minutes, or until the cheese has melted.
- While the fries are cooking, prepare the sauce. Combine all of the ingredients in a medium sized bowl. Mix until well combined. Store in a covered jar in the fridge until ready to use.
- Pile the fries on a large plate, layering with green onions. Serve the Emerald Isle Sauce on the side.
- Dig in!
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Like many of the other individuals who have commented, I also grew up in the Interior, and have many fond memories of eating plates of Pachos with friends for birthdays, graduations, or just because we didn’t want to do homework… Glad I came across this recipe for the sauce, as home is almost 3000km away, and I don’t get back often… I’m curious as to whether you would use fresh herbs (basil and tarragon), or if you can use dried herbs
While I normally use fresh herbs when I cook, in this recipe I use dry herbs. It just seems like the thing to do. Happy pacho eating!
Oh how I miss pachos and the sauce. Growing up in Winfield outside of Kelowna BC my friends and I would go to Kelly O’bryans for every birthday! I’m so going to try making this! Thanks for posting.
I grew up in Kelowna, and even lived in Winfield for a short while when I was young. We also went to Kelly O’s every year for our birthdays for a big plate of pachos. Do you remember when they used to have those giant plates of pachos for 4? You’re going to love this … it’s exactly like what I remember pacho sauce tasting like. 🙂
You had me at Kelly’O’Bryans! Growing up in the interior as well I was very familiar with this restaurant and am super excited to try the isle sauce! First visit to your site and love it, will be returning for sure and sharing. I found you by googling chocolate mousse (FYI)
Cheese and fries seem to go hand in hand. Thank you for sharing this recipe.
I LOVE Pachos! Thank you so much for sharing this recipe.
Wow, this looks amazing! Cheese fries are my go to junk food, so I will have to try this. The sauce looks great, too.
Beautiful photos, and a delicious-looking recipe! Wow, I’m SO hungry right now – this isn’t helping 🙂