Recipe: French Fries and sauces (5) for Tarheel, NC

Hi Tarheel:-) Much to our surprise when we were traveling a little in Europe, we found that in Belgium, people ate their pommes frites with mayonnaise! Nevertheless, here are a few ideas for you to try, including an oven baked sweet potato fry recipe, and one with Sauce Andalouse from Belgium. I have tried the sweet potatoe wedges but have not tried any of the other recipes. I hope these ideas will help you.

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FRENCH FRIES WITH ROASTED GARLIC MAYONNAISE
Recipe from Tyler Florence
Yield: 8 servings

Roasted Garlic Mayonnaise:
1 head garlic, sliced in 1/2
4 sprigs fresh thyme
4 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 large egg yolks*
1 teaspoon dry mustard
1 tablespoon water
1 1/2 cups canola oil
2 tablespoons fresh lemon juice

8 medium Idaho potatoes
Vegetable oil, for frying
Sea salt
1/2 bunch chives, finely chopped

Heat the oven to 375 degrees F.

Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.

In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process in the garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick.

Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.

Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot and garnish with chives. Serve immediately with the Roasted Garlic Mayonnaise as a dip.

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."

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POMMES FRITES WITH PARSLEY BUTTER
Recipe from Tyler Florence
Yield: 8 servings

POMMES FRITES:
1/2 gallon vegetable oil
8 medium Idaho potatoes, peeled
Sea salt
PARSLEY BUTTER:
1/2 cup (1 stick) unsalted butter, cut in chunks
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced

Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.

Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.

TO MAKE THE PARSLEY BUTTER:
Combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

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BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC

In this baked version of shoestring potatoes, the texture of the fries varies - some are crisp and some soft, but all are delicious.

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt

Position rack in center of oven and preheat to 425F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.

Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt. Per serving: calories, 223; total fat, 7 g; saturated fat, 0.5 g; cholesterol, 0

Makes 4 servings.
Bon Appetit
Cooking for Health; September 2001

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BELGIAN FRIES WITH SAUCE ANDALOUSE

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 tablespoon fresh lemon juice
1/4 teaspoon salt
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 300F.

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.

Makes 4 to 6 servings.
Gourmet; May 2005

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SWEET POTATO WEDGES

2 sweet potatoes
1 to 2 Tbsp canola oil

Sweet Potato Wedges: Cut each potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Keep warm until serving.