Ingredients
- Make sauce:
- 4 to 6 to 6 servings
- 1 Time: 1 hr
- 1 1/2 1 1/2 hr
- For sauce
- 1 1 1 cup mayonnaise
- 2 2 2 tablespoons tomato paste
- 2 2 2 tablespoons finely chopped onion
- 1 1 1 tablespoon finely chopped green bell pepper
- 1 1 1 tablespoon finely chopped red bell pepper
- 1 1 1 tbs chopped basil
- 1 1 1 tablespoon fresh lemon juice
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 tsp cayenne
- Dash Dash of tobasco
- Dash Dash of Worchestershire
- For fries
- 4 to 6 4 to 6 6 cups vegetable oil for deep-frying
- 3 3 6) lb russet (baking) potatoes (5 or 6)
- Special equipment: a deep-fat thermometer
- 1 to to to ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.
- Make fries:
- 2 5- to 6-quart 300°F. slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.
- Cooks' notes:
- to 1 to chilled up to 1 day. Bring to room temperature before serving.
- 6 can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water.
- to 2 stand at room temperature between first and second frying up to 2 hours.
Preparation
Step 1
Yield: Makes 4 to 6 servings
Active Time: 1 hr
Total Time: 1 1/2 hr
For sauce
1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons finely chopped onion
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tbs chopped basil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
¼ tsp cayenne
Dash of tobasco
Dash of Worchestershire
For fries
4 to 6 cups vegetable oil for deep-frying
3 lb russet (baking) potatoes (5 or 6)
Special equipment: a deep-fat thermometer
Make sauce:
Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.
Make fries:
Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.
While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. (Return oil to 300°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.
Reheat oil over moderately high heat until thermometer registers 375°F. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.
Cooks' notes:
•Sauce can be chilled up to 1 day. Bring to room temperature before serving.
•Potatoes can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water.
•Fries can stand at room temperature between first and second frying up to 2 hours.