Pommes Frites

Total Time:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 6 baking potatoes, like russets
  • 1 quart vegetable or peanut oil
  • Salt
  • Curry Ketchup, recipe follows
  • Honey Mustard Mayo, recipe follows
  • 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

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


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    Recipe courtesy of Anne Burrell