Fried Potatoes with Coriander Cayenne Mayonnaise (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
1/2 cup mayonnaise |
1 tablespoon white vinegar |
1 teaspoon ground coriander |
1/2 teaspoon cayenne pepper |
couple pinches salt |
about 20 grinds black pepper |
2 cups vegetable oil, preferably canola or safflower |
4 russet potatoes, peeled and cut into 1/2-inch thick wedges |
salt |
chopped fresh parsley leaves, for garnish |
Directions:
1. Make the mayonnaise by whisking together all the ingredients until fully incorporated. Transfer to a small serving bowl and serve as a side with the fried potatoes.
2. Heat the oil over high heat in a large, heavy pot, such as a Dutch oven, until it reaches 375 degrees F. Carefully drop half of the potatoes into the hot oil and cook until nicely golden brown, about 8 minutes. Remove potatoes with a slotted metal spoon onto a plate lined with a double layer of paper towels. Season generously with salt and sprinkle with parsley. Serve the first batch and repeat the frying process for the second batch.
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