Recipe: Pommes Frites with Tarragon-Anchovy Mayonnaise
Today is National Fast Food Day, and while we don’t classify the menus in mobile food industry as “fast food” fries are one of American’s favorite foods to order when eating out. The recipe we are sharing today are Belgium style fries from Portland, Oregon’s Potato Champion food cart.
Pommes Frites with Tarragon-Anchovy Mayonnaise
Yield: 4 – 6 servings
- 1 cup mayonnaise
- 2 tablespoons (packed) coarsely chopped fresh tarragon leaves
- 2 tablespoons (packed) coarsely chopped fresh dill
- 2 anchovy fillets, coarsely chopped
- 2 pounds large russet potatoes (about 3), peeled
- Peanut oil (for deep-frying)
- Coarse kosher salt
Place mayonnaise, tarragon, dill, and anchovy fillets in processor. Process until herbs are finely chopped. Transfer to bowl. Cover and chill at least 1 hour. Can be made 2 days ahead. Keep chilled.
Line rimmed baking sheet with parchment paper. Cut potatoes lengthwise into scant 1/2-inch-thick slices. Stack 2 to 3 slices at a time and cut lengthwise into scant 1/2-inch-wide strips. Place potatoes in large bowl of cold water for 10 minutes to remove starch; drain and pat dry.
Add enough oil to heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 325°F. Working in batches, cook potatoes until tender, occasionally stirring with slotted spoon, 4 to 5 minutes per batch. Using slotted spoon, transfer potatoes to parchment-lined sheet. Let cool 30 minutes. Reserve oil.
Heat oil to 375°F. Working in 2 batches, cook potatoes until golden and crisp, stirring occasionally, 4 to 5 minutes. Using slotted spoon, transfer fries to paper towels to drain.
Sprinkle with coarse salt and serve immediately with mayonnaise.