Pommes Frites (French Fries - But better)

Ingredients

• 6 baking potatoes (aged Russets are best - see note)
• 1 quart vegetable or peanut oil
• Salt

Curry Ketchup

• 1 teaspoon curry powder
• 5 ounces ketchup
• 5 ounces mayonnaise
• 1/4 finely chopped onion

Honey Mustard Mayo

• 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. Soak fries in cold water for 10 minutes.
3. Preheat a deep pot of oil to 325 degrees F.

Dry potatoes well.

1. 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.
2. Raise the temperature of the oil to 375 degrees F.
3. 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.
4. Serve with favorite dipping sauce.
5. Curry Ketchup:
6. Mix all ingredients together.
7. Honey Mustard Mayo:
8. Mix all ingredients together

Notes

Keep your russets in a cool, dark place to age. They’ll shrink a little and the skin will toughen up. If you can peel the skin away with your thumbnail, the potato is still too fresh; if the flesh has gone soft, the potato is too old.