Bosscat Fries Recipe
secret recipe, hand cut wedge style fries, chow-chow catsup
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Ingredients
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Fries
Chow-Chow Catsup
Method
Fries
- 1
Prepare the Potatoes
Wash and scrub the russet potatoes thoroughly. Cut them into wedge shapes about 1 inch thick.
- 2
Soak the Wedges
Place the cut wedges in a large bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and ensures crispiness.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.
- 4
Fry the Wedges
Remove the wedges from the water and pat them dry with paper towels. Carefully add a batch of wedges to the hot oil and fry for about 5-7 minutes or until golden brown. Do not overcrowd the pot.
- 5
Season the Fries
Once fried, remove the wedges and place them on a paper towel-lined plate to drain excess oil. While still hot, season with salt, black pepper, and paprika to taste.
Chow-Chow Catsup
- 6
Combine Ingredients
In a medium saucepan, combine the tomato paste, apple cider vinegar, honey, yellow mustard, chow-chow relish, garlic powder, onion powder, and salt.
- 7
Simmer the Sauce
Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld.
- 8
Cool and Serve
Remove the sauce from heat and let it cool to room temperature. Serve alongside the hand-cut fries for dipping.