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Seasoned French Fries with Homemade Habanero, Orange and Tomato Ketchup (Emeril Lagasse) Recipe

Seasoned French Fries with Homemade Habanero, Orange and Tomato Ketchup (Emeril Lagasse) Recipe

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Seasoned French Fries with Homemade Habanero, Orange and Tomato Ketchup (Emeril Lagasse)

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Ingredients:

Serving

4 large russet or kennebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
salt
freshly ground black pepper
1 recipe homemade ketchup , recipe follows
2 tbsp olive oil
3/4 cup finely chopped onion
1 habanero, stemmed and seeded
1 1/2 tsp minced garlic
1 tbsp minced ginger
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
1 cup dark brown sugar
3/4 cup fresh squeezed orange juice
2 tsp orange zest
1 tsp kosher salt
1/2 tsp ground mustard
1/4 tsp ground mace
1 (28-oz) can whole plum tomatoes , with juices, broken into pieces

Directions:

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
In a deep-fryer, or a large, 4-quart Dutch oven, heat the oil to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket, or a spider to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
Homemade Habanero, Orange and Tomato Ketchup:
Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic and ginger to the pan and cook until softened, about 4 to 5 minutes. Pour the red wine and apple cider vinegar to the pan along with the brown sugar, orange juice, orange zest, salt, mustard and mace. Bring to a boil and add the tomatoes and tomato juices to the pan. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes. Remove from the heat, place in a food processor and puree until very smooth. Remove the ketchup from the food processor and store in a clean, nonreactive container. Store refrigerated for up to 3 weeks.
Yield: about 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4441.99 Kcal (18598 kJ)
Calories from fat	4092.14 Kcal
		% Daily Value*
Total Fat	454.68g	700%
Sodium	581.61mg	24%
Potassium	1203.81mg	26%
Total Carbs	98.82g	33%
Sugars	60.26g	241%
Dietary Fiber	4.33g	17%
Protein	6.17g	12%
Vitamin C	42.3mg	70%
Iron	2.4mg	13%
Calcium	95.7mg	10%

Amount Per 100 g
Calories	534.18 Kcal (2237 kJ)
Calories from fat	492.11 Kcal
		% Daily Value*
Total Fat	54.68g	700%
Sodium	69.94mg	24%
Potassium	144.77mg	26%
Total Carbs	11.88g	33%
Sugars	7.25g	241%
Dietary Fiber	0.52g	17%
Protein	0.74g	12%
Vitamin C	5.1mg	70%
Iron	0.3mg	13%
Calcium	11.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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