| Serves |
|---|
| 4-6 |
Ingredients
For the Base Fries
- 900 g (2 lb) russet potatoes, washed and cut into 1.25 cm (½ in) batons
- 2.5 L (10 cups) vegetable oil
- Fine sea salt, to taste
For the Greek Fries
- 1 recipe Base Fries (above)
- Zest of 1 lemon
- 10 mL (2 tsp) olive oil
- 7 mL (1½ tsp) dried oregano
- 2 mL (½ tsp) ground black pepper
- 125 mL (½ cup) crumbled feta
- Handful of fresh parsley, chopped
- Tzatziki, for serving
For the Curry Fries
- 1 recipe Base Fries (above)
- 30 g (2 tbsp) butter
- 1 small yellow onion, diced
- 2 garlic cloves, thinly sliced
- 30 mL (2 tbsp) curry powder
- 5 mL (1 tsp) Chinese five spice
- 10 mL (2 tsp) ground cumin
- 500 mL (2 cups) chicken broth
- 15 mL (1 tbsp) cornstarch
- 15 mL (1 tbsp) cold water (for slurry)
- 300 g (2 cups) frozen peas
For the Suya-Spiced Fries
- 1 recipe Base Fries (above)
- 30 mL (2 tbsp) suya spice
- 125 mL (½ cup) plain 1% yogurt
- Zest and juice of 1 lime
- Handful of fresh cilantro, chopped
Directions
For the Base Fries
- Place the potato batons in a large mixing bowl and cover with cold water. Soak for 10 minutes, change the water, and soak for an additional 10 minutes. Repeat until the water runs clear. Drain and dry the potatoes completely with clean kitchen towels.
- Place the potatoes in a large, deep Dutch oven or heavy stainless steel pot. Pour over just enough vegetable oil to fully cover the potatoes. Place over high heat and cook uncovered, stirring occasionally to prevent sticking, until the oil reaches a full boil.
- Once boiling, continue cooking for 15–20 minutes, or until the potatoes are just beginning to turn lightly golden brown. Watch closely and stir occasionally. Continue to cook for an additional 3–5 minutes, or until the fries are deeply golden and crisp.
- Using a wire skimmer, remove fries to a paper towel–lined baking sheet. Immediately season with fine sea salt. Serve as is, or use as the base for one of the variations below.
For the Greek Fries
- While the fries are still warm, toss with lemon zest, olive oil, oregano, pepper, and feta.
- Transfer to a platter, scatter with chopped parsley, and serve immediately with tzatziki for dipping
For the Curry Fries
- Melt the butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook for 2–3 minutes, or until beginning to soften.
- Stir in the curry powder, five spice, and cumin. Cook for 2 minutes, or until fragrant.
- Add the chicken broth and bring to a boil. Whisk the cornstarch with cold water to form a slurry, then add to the sauce while whisking. Once thickened, reduce the heat to low and simmer for 15 minutes, adding the peas during the last 5 minutes of cooking.
- Arrange the fries on a large platter and spoon the curry sauce generously over top. Serve immediately.
For the Suya-Spiced Fries
- Toss the hot fries with suya spice and arrange on a large serving platter.
- In a small bowl, combine the yogurt with the lime zest and juice. Drizzle over the fries and finish with chopped cilantro. Serve immediately.