Ingredients
5 lb. red bliss potatoes
1 c. fresh rosemary
1 c. fresh thyme
1/4 c. Sea salt
canola oil
2 c. Homemade Basic Mayonnaise (below)
1/2 c. Sriracha hot sauce
2 tbsp. sweetened condensed milk
2 large eggs
4 tsp. Dijon mustard
2 tsp. white wine vinegar
1 tsp. Sea salt
2 c. grapeseed oil
Preparation
Step 1To make Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.Step 2To make Sriracha Mayonnaise: Add the mayonnaise, sriracha, and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.Step 3To make fries: Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.Step 4In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250 degrees. Line a metal tray or baking sheet with paper towels.Step 5Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.Step 6Reheat the oil to 350 degrees. Line the metal tray with fresh paper towels.Step 7Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.
Recipe courtesy of The Good Stuff Cookbook by Spike Mendelsohn.
