The Garden & Saucier
The Real Deal Fries with Rustic Ketchup
The Strategy:
These homemade French fries are twice-fried to achieve the ultimate combination of a crispy golden exterior and a fluffy, pillowy interior. Served alongside a rich, warm rustic ketchup spiced with cinnamon, cloves, allspice, and brown sugar, they redefine a classic snack. It is a fun, crowd-pleasing addition to any weekend cookout or casual gathering.
Ingredients
For the rustic ketchup
- 1 (12-ounce) can tomato paste
- ½ cup brown sugar
- ¼ cup red wine vinegar
- ½ teaspoon hot ground mustard
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
For the fries
- 2 large Idaho potatoes, scrubbed
- Canola oil for frying
- Kosher salt for serving
Instructions
Make the rustic ketchup
- Combine all ketchup ingredients (tomato paste, brown sugar, red wine vinegar, hot ground mustard, cinnamon, salt, black pepper, cloves, and allspice) into a small pan over low heat.
- Pour in ¼ cup water.
- Whisk until smooth.
- Cook until the sugar melts and the ketchup is warmed through.
- Set aside and let the flavors blend at room temperature for 1 hour or in the refrigerator overnight.
Prep the potatoes
- Peel the potatoes.
- Cut each potato lengthwise into 4 long slices.
- Cut each slice into 4 strips.
- Place the strips into a bowl of cold water for at least 30 minutes or overnight in the fridge.
- Drain the potatoes through a colander and slide onto paper towels. Use more towels to blot the potatoes dry. The drier the potatoes, the more they will crisp.
First fry
- Pour oil into a deep skillet over medium heat to a depth of 1-inch. Use a candy thermometer to gauge the oil to 325°.
- Place the fries into the oil and cook for 5 minutes. This step cooks the inside of the potatoes.
- Transfer the fries to a baking sheet lined with paper towels. These precooked fries will keep in the fridge for several hours until you are ready to serve.
Second fry and serve
- Raise the temperature of the oil to 375°.
- Place the partially cooked fries in the oil.
- Cook until golden, about 5 minutes more.
- Transfer to a baking sheet lined with paper towels.
- Season with salt and pepper and serve with ketchup.
The Heart of the Table
Piled high on a communal board, a mountain of hot, crispy fries instantly breaks the ice and brings a playful, happy energy to the table. Everyone loves dipping hot fries into warm, spiced ketchup, making this dish the perfect catalyst for casual sharing and laughter.
The Art of the Host
- oatmeal-toned washed linen napkins
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a flexible stainless steel slotted turner with a walnut handle
- a hand-carved, long-handled cherrywood stirring spoon
- a pair of professional-grade stainless steel locking kitchen tongs
- a large, hand-thrown ceramic serving platter with an organic rim
Neighborly Grace
- THE PRESENTATION: Pile the golden fries onto a rustic wooden board lined with brown parchment paper, and serve the warm rustic ketchup in a small stoneware crock beside them. Sprinkle the fries with a touch of coarse sea salt and fresh chopped parsley.
- THE POUR: Pair these crispy, salty fries with a cold, refreshing Pilsner served at 40°F in a chilled glass. For a non-alcoholic option, offer a sparkling lemonade with a splash of cranberry juice served over crushed ice.
- THE VIBE: Covered Veranda. The relaxed breeze and a platter of hot fries set a fun, carefree atmosphere for a weekend afternoon.