Friday, February 19, 2010

Super Size Fries with Homemade Ketchup

The larger the potato, the longer the fry. These are crispy, crunchy and full of FUN. You can prepare the fries and ketchup in the morning and finish cooking just before the kids come to the table.

Yield: 16 fries
Prep Time: 15 minutes
Cook Time: 5 minutes for final cooking

1 (6-ounce) can tomato paste
¼ cup brown sugar
¼ cup water
2 tablespoons red wine vinegar
¼ teaspoon dry mustard
¼ teaspoon cinnamon
¼ teaspoon coarse salt, plus more for fries
¼ teaspoon coarse black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 large Idaho potato, scrubbed
Canola oil for frying
Whisk together the tomato paste, brown sugar, water, vinegar, mustard, cinnamon, salt, pepper, cloves and allspice in a bowl. Set aside and let the flavors blend at room temperature for 1 hour or in the refrigerator overnight.
Peel the potato and cut it into 4 planks. Cut each plank into 4 strips. Place the strips into a bowl of cold water. Heat a skillet over medium heat. Pour enough olive oil to come ½-inch up the side of the skillet. Use a candy thermometer to bring the oil to 325°. Remove the potato strips from the bowl and pat dry. Place them into the oil and cook for five minutes. This will cook the inside of the potato. Transfer the potato strips to a cooking sheet lined with paper towels. You can pre-cook the fries in advance and finish cooking at meal time.

Re-heat the oil until it reaches 375°. Place the pre-cooked potato strips into the hot oil. Cook until golden, about 5 minutes. Transfer the fries to a baking sheet lined with paper towels. Season with a sprinkle of coarse salt.

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