Subj : 7/13 Nat French Fry Day 2
To : All
From : Dave Drum
Date : Fri Jul 12 2024 16:58:27
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic French Fries w/Chilli Salt
Categories: Potatoes, Chilies, Herbs
Yield: 2 Servings
1/2 c Catsup
1 ts Ground cumin
1 ts Balsamic vinegar or red
- or white vinegar
2 ts Salt
2 ts Chilli spice mix
3 lg Russet potatoes; peeled,
- wiped dry, in generous
- 1/4" thick batons
Oil (For deep frying)
Combine catsup, cumin and vinegar in small bowl. Combine
salt and chilli spice in another small bowl. (Can be
prepared 1 day ahead. Cover separately and let stand at
room temperature.)
Arrange potatoes in parallel rows on kitchen towel. Roll
towel up, enclosing potatoes, and let stand at least 30
minutes and up to 1 hour to dry potatoes.
Pour oil into heavy large saucepan to depth of 3 inches.
Attach deep-fry thermomether and heat oil over med-high
heat to 325ºF/160ºC. add 1/4 of potatoes to oil and fry
until just tender and barely colored, about 3 minutes.
Using slotted spoon, transfer potatoes to wire rack set
over paper towels and allow to drain. Reheat oil to
325ºF/160ºC. if necessary. Repeat frying with remaining
potatoes in 3 more batches. Cool completely. (Can be
prepared up to 3 hours ahead.. Let potatoes stand at
room temperature, let oil cool.)
Reheat oil to 400ºF/205ºC (???-UDD). Fry potatoes in 3
batches until deep golden brown and beginning to blister,
about 2 minutes. Using slotted spoon, transfer potatoes
to basket lined with several layers of paper towels.
Sprinkle with chilli salt and serve with cumin catsup.
Bon Appétit | January 1993
Uncle Dirty Dave's Kitchen
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