Name: Pommes Frites
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 6 baking potatoes, like russets; 1 quart vegetable or peanut oil; Salt; Curry Ketchup, recipe follows, for dipping; Honey Mustard Mayo, recipe follows, for dipping; 1 teaspoon curry powder; 5 ounces ketchup; 5 ounces mayonnaise; 1/4 finely chopped onion; 5 ounces mayonnaise; 4 ounces mustard; 1 teaspoon honey

Directions

Watch how to make this recipe.

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, NY

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Pommes Frites

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