Potatoes Recipe
fried russet potatoes, fresh dill, house catsup & carrot-habanero hot sauce
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Ingredients
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Fried Russet Potatoes with Fresh Dill and Sauces
Method
Preparation and Cooking Instructions
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into even-sized wedges or strips for uniform cooking.
Soak the Potatoes
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes for crispier fries.
Drain and Dry
After soaking, drain the potatoes and pat them dry thoroughly with a clean kitchen towel to remove excess moisture.
Fry the Potatoes
Carefully add the dried potato wedges to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 5-7 minutes or until they are golden brown and crispy.
Drain and Season
Using a slotted spoon, remove the fried potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil. While they are still hot, season with salt and black pepper to taste.
Prepare the Dill
Rinse the fresh dill under cold water and pat it dry. Chop it finely and set aside.