Fries
French Fries 3 Ways
Ingredients
- cold water0
- lemon juice2 tablespoon
- russet potato3
- vegetable oil4 cup
- kosher salt1 tablespoon
- olive oil1 tablespoon
- yellow onion½ cup
- kosher salt1 teaspoon
- garlic4 clove
- curry powder4 teaspoon
- sweet paprika2 teaspoon
- chili powder1 teaspoon
- ground cinnamon¼ teaspoon
- tomato ketchup1 cup
- worcestershire sauce2 teaspoon
- apple cider vinegar1 tablespoon
- honey1 tablespoon
- water1 tablespoon
- mayonnaise0
- white onion1
- garlic8 clove
- mayonnaise1 cup
- lemon juice1 ½ tablespoon
- chipotle pepper in adobo sauce3
- kosher salt1 teaspoon
- mayonnaise½ cup
- pesto½ cup
- lemon juice½ tablespoon
Instructions
- 1
Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice.
- 2
Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long.
- 3
Transfer the slices to the cold water as you go.
- 4
Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch.
- 5
Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
- 6
In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C).
- 7
Line 2 baking sheet with thick paper, such as brown paper grocery bags.
- 8
Drain the fries, then dry completely using a kitchen towel.
- 9
Cook the potatoes in the hot oil for 6–8 minutes, or until soft and slightly golden in color.
- 10
Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain.
- 11
Let stand at room temperature for 15–20 minutes.
- 12
Increase the oil temperature to 375°F (190°C).
- 13
Return the fries to the oil and cook for another 2–3 minutes, or until the golden brown and crispy.
- 14
Drain on clean paper bags.
- 15
Season with the salt.
- 16
Serve the fries in cones of parchment paper topped with your sauce of choice.
- 17
For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat.
- 18
When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes.
- 19
Season with the salt.
- 20
Add the garlic and cook for another minute, until fragrant.
- 21
Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
- 22
Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer.
- 23
Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally.
- 24
Remove the pot from the heat and let the curry ketchup cool slightly.
- 25
Transfer the ketchup to a tall, narrow container.
- 26
Using an immersion blender, purée the mixture until smooth, about 3 minutes.
- 27
Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached.
- 28
The curry ketchup can be made up to 1 day before serving.
- 29
To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
- 30
For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
- 31
Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt.
- 32
Process until combined.
- 33
Chill in the refrigerator for at least 1 hour.
- 34
The roasted garlic chipotle mayo can be made up to 1 day before serving.
- 35
To serve, top the fries with the garlic chipotle mayo.
- 36
Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined.
- 37
Cover and chill in the refrigerator for at least 30 minutes.
- 38
The pesto mayo can be made up to 1 day before serving.
- 39
To serve, top the fries with the pesto mayo.
- 40
Enjoy!
Nutrition
Nutrition info for this recipe is coming soon.
