Frites with Malt Vinegar Dipping Sauce - ★Cooking Recipes★

Thin-cut russet potatoes served with a tangy vinegar sauce from Roger Mooking.
Directions for: Frites with Malt Vinegar Dipping Sauce

Ingredients

Malt Vinegar Dipping Sauce

1 cup malt vinegar

1 shallot, minced

1 clove garlic, minced

4 bay leaves

1 tsp sugar

1 tsp black pepper

salt

Frites

4-5 large russet potatoes

vegetable oil for frying

salt

Directions

Malt Vinegar Dipping Sauce

1. Place all ingredients in a bowl, stir and set aside.

Frites

1. Cut potatoes in equal sized sticks, approximately 1/4 inch wide. Place potatoes in a large bowl, soak in cold water for a minimum of an hour, maximum 24 hours.

2. Heat vegetable oil in a large pot to 325F and place a cooling rack on a baking tray.

3. Drain potatoes and dry thoroughly.

4. Divide potatoes in batches, fry potatoes until lightly coloured.

5. Remove potatoes and place on cooling rack. Repeat with remaining potatoes.

6. Raise heat of vegetable oil to 375F and fry potatoes in batches until golden brown and crisp.

7. Remove Frites from oil place in a bowl lined with paper towel, season with salt and continue to fry remaining potatoes. Serve immediately with Malt Vinegar Dipping Sauce.

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