Triple Cooked Fries Recipe

First Cook

Peel and cut the russet potatoes into thick fries. Place them in a pot of cold water and bring to a boil. Cook for 5 minutes, then drain and let them cool.

Second Cook

Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the cooled potatoes in batches for about 5-7 minutes until soft but not browned. Remove and drain on paper towels.

Chill

Let the fries cool completely for at least 30 minutes.

Final Cook

Increase the oil temperature to 375°F (190°C). Fry the potatoes in batches again until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt and house seasoning.

Cook Sauce

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Stir in the tomato paste, smoked paprika, cayenne pepper, and brown sugar. Cook for 2-3 minutes.

Finish Sauce

Add the red wine vinegar and water. Simmer for about 10 minutes until thickened. Season with salt to taste.