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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
6 baking potatoes, like russets |
1 quart vegetable or peanut oil |
salt |
curry ketchup, recipe follows |
honey mustard mayo, recipe follows |
1 teaspoon curry powder |
5 ounces ketchup |
5 ounces mayonnaise |
1/4 finely chopped onion |
5 ounces mayonnaise |
4 ounces mustard |
1 teaspoon honey |
Directions:
1. Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
2. Preheat a deep pot of oil to 325 degrees F.
3. 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.
4. Raise the temperature of the oil to 375 degrees F.
5. 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.
6. Serve with favorite dipping sauce.
7. Curry Ketchup:
8. Mix all ingredients together.
9. Honey Mustard Mayo:
10. Mix all ingredients together
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