Pommes Frites

adapted by There's Always Thyme to Cook
Source: A Bird in The Oven by Mindy Fox

8 Russet Potatoes, washed, peeled, thoroughly dried and cut into 1/4-inch sticks
vegetable oil, for frying, leaving plenty of room from the top of the skillet
salt and pepper, to taste

Spicy Mayo:
Mix together some mayonnaise and Sriricha, to taste, add more less depending how you like it.

In a deep skillet, heat the oil to 325 degrees F. Use a deep-fat thermometer to check the temperature. Carefully, in small batches, fry the potatoes to a deep golden brown. Carefully remove the potatoes from skillet using a slotted spoon and transfer to a baking sheet lined with paper towels to drain. Let the oil get back to temperature in between batches. Sprinkle with salt and pepper. Serve immediately.
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