September 07, 2009

Pommes Frites with Two Dipping Sauces



Ingredients:
2-3 lb russet potatoes, peeled and cut into 1/2 inch wide, 3 inch long pieces
canola oil

frites sauce #1
1/4 cup mayonnaise
2 tablespoons capers
2 tablespoons parsley
2 anchovies

frites sauce #2
1/4 cup mayonnaise
2 tablespoons Dijon mustard
freshly ground black pepper


Directions:
frites sauce #1: pulse all ingredients in a blender until fairly smooth.
frites sauce #2: whisk all ingredients together.

For the frites:
Soak the cut up potato in cold water for 10-15 minutes. Drain and pat dry. Meanwhile, bring a heavy, tall sided pan of oil up to 300. Add the fries in a fry basket if possible) and cook for about 6 minutes. They should look pale but when broken in half, they should look nearly cooked inside.



Drain and allow to cool completely. Heat the oil again, this time to 350. Cook fries about 3 minutes or until golden and crisp. Drain and serve immediately.


My thoughts:
Making your own fries at home can seem daunting but if you are willing to sacrifice some cooking oil and time, it is really quite easy. As you all know, I loathe ketchup so I normally eat my fries plain or dipped in some other sort of sauce-cocktail or tartar if eating some kind of seafood etc. So I've always been intrigued by the variety of sauces (normally mayo-based) that Belgian frites shops offer. I came up with two simple sauces that not only are extremely tasty but are made of ingredients I always have on hand. And they keep just fine in the refrigerator for a few days, so you can make them ahead of time if the thought of frying and making sauce simultaneously is too daunting.


11 comments:

  1. love those dipping sauce containers...

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  2. Gosh, these look fabulous. And both dipping sauces sound great. I'm definitely a mayo gal when it comes to fries -- so I'm totally drooling over these.

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  3. Pommes Frites (a/k/a French Fries) should be their own food group :-) Making your own pommes frites is easy and the key is to get the oil hot before dipping the frites into the oil.
    I love ketchup but, you are right there are lots of great sauces to dip your pommes frites.

    Great blog post!

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  4. Uck, I feel the same way about ketchup. I'm all about sauce number #1 - anchovies and capers are two of my favorite things. I use a mandolin when making fries at home, it takes so much of the work out of it.

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  5. looks delicious!
    going to try out this week!!

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  6. There's a Belgian frites place around the corner from my apt and honestly... the best part is the sauces. I like your tangy caper version. Zesty!

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  7. What a timely post! I was just trying to figure out a new way I could make homemade fries. Very simple, yes, but I've never done it this way yet. Thanks!

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  8. We love frites!! I keep saying I should try to make them at home, but still haven't!

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  9. Try mayo with wasabi paste.

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  10. well i haven't tried it yet but, my family does cook offs and dipping sauces are up next so i think i will try dipping sauce number 2. great suggestions.

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