Pommes Frites Recipe
Thin housecut French fries with curry ketchup and aioli
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Ingredients
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For the Pommes Frites
For the Curry Ketchup
For the Aioli
Method
To Prepare Pommes Frites
Cut the Potatoes
Wash the Russet potatoes thoroughly. Slice each potato into thin strips, approximately 1/4 inch thick, ensuring uniformity for even cooking.
Drain and Dry
After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Fry the Potatoes
Carefully add the dried potato strips in batches to avoid overcrowding. Fry for about 3-4 minutes until they are golden and crispy.
Season
Remove the fries from the oil and place them on paper towels to drain. While still hot, sprinkle with sea salt.
To Prepare Curry Ketchup
Combine Ingredients
In a bowl, mix together the ketchup, curry powder, apple cider vinegar, honey, and salt until well combined.
Adjust Seasoning
Taste the curry ketchup and adjust the seasoning if necessary, adding more curry powder or salt to taste.
To Prepare Aioli
Mix Ingredients
In a bowl, combine the mayonnaise, minced garlic, lemon juice, olive oil, and salt. Mix well until smooth.
Taste and Adjust
Taste the aioli and adjust the garlic or salt according to your preference.