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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