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Ingredients
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French Fries
Housemade Ketchup
Method
French Fries
- 1
Rinse and scrub 4 Russet potatoes, then cut into uniform sticks about 1/4 inch thick.
- 2
Soak cut potatoes in cold water for 30 minutes to remove excess starch for crisper fries.
- 3
Drain potatoes and pat completely dry with towels.
- 4
In a large, heavy pot or a deep fryer, heat neutral oil to 325°F (165°C).
- 5
Fry potatoes in batches for 3–4 minutes until pale and almost cooked through; do not brown.
- 6
Remove and drain on paper towels; let rest 10–15 minutes.
- 7
Increase oil temperature to 375°F (190°C).
- 8
Return fries to the oil in batches and fry 2–4 minutes until golden and crisp.
- 9
Drain on towels; season immediately with coarse salt and a pinch of black pepper; add optional garlic powder or paprika if desired.
- 10
Serve hot with Housemade Ketchup on the side.
Housemade Ketchup
- 11
In a small saucepan over medium heat, whisk together tomato paste, water, apple cider vinegar, brown sugar, onion powder, and garlic powder.
- 12
Bring to a gentle simmer, then reduce heat and simmer 10–15 minutes until flavors meld and ketchup thickens.
- 13
Season with fine salt; if too thick, whisk in a little more water until reaching desired consistency.
- 14
Let cool to room temperature, then chill at least 30 minutes before serving to allow flavors to meld.