Classic French Fries with Chilli Salt
Serves 2 | Prep 30 mins
Classic French Fries with Chilli Salt
Serves 2 | Prep 30 mins
Ingredients
Half a cup of ketchup
1 teaspoon ground cumin
1 teaspoon balsamic vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons chilli powder
3 large russet potatoes (peeled, wiped dry and cut into chunky sticks)
Canola oil (or vegetable oil) for deep-frying
1 teaspoon ground cumin
1 teaspoon balsamic vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons chilli powder
3 large russet potatoes (peeled, wiped dry and cut into chunky sticks)
Canola oil (or vegetable oil) for deep-frying
Method
1. Combine ketchup, cumin and vinegar in small bowl. Combine salt and chili powder in another small bowl. Set aside.
2. 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.
3. Pour oil into heavy large saucepan to depth of 7-8 centimetres. Attach a deep-fry thermomether and heat oil over
a medium-high heat, to 160-degrees Celsius.
4. Add one quarter of the potatoes to the oil, and fry until just tender and barely coloured, for about 3 minutes.
5. Using a slotted spoon, transfer the potatoes to a wire rack set over paper towels and allow to drain. 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.)
6. Reheat oil to 200 degrees Celsius. Fry potatoes in 3 batches until deep golden brown and beginning to blister, for about 2 minutes.
7. Using a slotted spoon, transfer the fries to a basket lined with several layers of paper towels. Sprinkle with chili salt and serve with cumin ketchup.
2. 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.
3. Pour oil into heavy large saucepan to depth of 7-8 centimetres. Attach a deep-fry thermomether and heat oil over
a medium-high heat, to 160-degrees Celsius.
4. Add one quarter of the potatoes to the oil, and fry until just tender and barely coloured, for about 3 minutes.
5. Using a slotted spoon, transfer the potatoes to a wire rack set over paper towels and allow to drain. 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.)
6. Reheat oil to 200 degrees Celsius. Fry potatoes in 3 batches until deep golden brown and beginning to blister, for about 2 minutes.
7. Using a slotted spoon, transfer the fries to a basket lined with several layers of paper towels. Sprinkle with chili salt and serve with cumin ketchup.
