French Fries With Homemade Ketchup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
For the ketchup
- 1 (28 ounce) can tomato sauce
- 1⁄2 cup red wine vinegar
- 2 large shallots, chopped
- 1⁄4 cup sugar
- 1 tablespoon fennel seed, crushed
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄8 teaspoon cayenne pepper
-
For the French fries
- 4 large russet potatoes
- vegetable oil, for deep-frying
- salt and pepper
directions
-
To make the ketchup:
- In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
- Bring to a boil, stirring occasionally, then reduce the heat to very low.
- Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often).
- Transfer the ketchup to a small bowl and let cool.
- Cover and refrigerate for at least 1 day or up to 3 weeks.
-
French fries:
- Peel the potatoes and cut each one lengthwise into slices 1/3 inch thick.
- Cut the slices lengthwise into sticks 1/3 inch thick.
- Spread out 3 kitchen towels.
- Scatter the potatoes over the towels and roll them up.
- Let stand for 30 minutes to allow most of the moisture to be absorbed.
- In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325°F on a deep-frying thermometer.
- Working in 4 batches, fry the potatoes until just tender but not brown, about 3 minutes.
- Using a large skimmer or the deep fryer's basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
- Between batches, let the oil return to 325°F and use a skimmer to remove any potato bits that remain in the oil.
- Let the potatoes cool for at least 15 minutes or up to 2 hours.
- Reheat the oil in the fryer to 375°F
- Fry the potatoes again in 4 batches until they are a deep golden brown and crisp, 3 to 4 minutes per batch.
- Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
- Serve immediately, with the ketchup alongside.
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RECIPE SUBMITTED BY
Air Force Mama
United States