Ingredients
- Curry Ketchup:
- 6 baking potatoes, like russets
- 1 qt. vegetable or peanut oil
- Salt
- 1 tsp. curry powder
- 5 oz. ketchup
- 5 oz. mayonnaise
- 1/4 finely chopped onion
- Honney Mustard Mayo:
- 5 oz. mayonnaise
- 4 oz. mustard
- 1 tsp. honey
Preparation
Step 1
Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
Preheat a deep pot of oil to 325 degrees.
For the first fry, deep fry potatoes in the oil for 5-6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
Raise the temperature of the oil to 375 degrees.
For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potaotes.
Serve with favorite dipping sauce.
Curry Ketchup:
Mix all ingredient together.
Honey Mustard Mayo:
Mix all ingredients together.
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