Pommes Frites
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 | baking potatoes, like russets |
| 1 quart | vegetable or peanut oil |
| salt | |
| CURRY KETCHUP | |
| 1 teaspoon | curry powder |
| 5 ounces | ketchup |
| 5 ounces | mayonnaise |
| 1/4 | finely chopped onion |
| HONEY MUSTARD MAYO: | |
| 5 ounces | mayonnaise |
| 4 ounces | mustard |
| 1 teaspoon | honey |
Directions:
Directions
Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
Preheat a deep pot of oil to 325 degrees F.
For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
Raise the temperature of the oil to 375 degrees F.
For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
Serve with favorite dipping sauce.
Curry Ketchup:
Mix all ingredients together.
Honey Mustard Mayo:
Mix all ingredients together
Recipe courtesy of Suzanne Levinson, Pommes Frites, New York
CATEGORIES: Potato Dinner Deep Frying View All
Source: foodnetwork.com
