Recipe courtesy of Suzanne Levinson
Save Recipe Print
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Curry Ketchup:
Honey Mustard Mayo:

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

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary

Recipe courtesy of Rachael Ray

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Pommes Frites

Recipe courtesy of Ming Tsai

Baked Pommes Frites

Recipe courtesy of Michael Chiarello

Batonette Pommes Frites

Recipe courtesy of Brian Duffy

Pommes Frites with Parsley Butter

Recipe courtesy of Tyler Florence

Pommes Frites with Chipotle Aioli

Recipe courtesy of Robert Irvine

Pommes Frites (French Fries)

Recipe courtesy of Anne Willan

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories