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Recipe Summary

prep:
30 mins
cook:
2 mins
fry:
32 mins
total:
1 hr 4 mins
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a small
    skillet over medium heat. Stir
    in garlic and thyme; cook
    1 minute and stir into
    mayonnaise. Transfer aioli to
    a small bowl, cover and
    refrigerate until serving.

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  • Wipe out skillet and add
    ketchup and curry. Bring to a
    simmer and cook 1 minute.
    Transfer to a small bowl, cover
    and refrigerate until using.

  • Heat canola oil in a large
    heavy-bottomed pot to 325°.
    Rinse potatoes in a bowl filled
    with cold water until water
    is clear (which means the
    starch is gone). Transfer fries
    to paper-towel-lined baking
    sheets and pat dry with
    additional paper towels. In
    4 batches, fry potatoes at 325°
    for 5 minutes. (Make sure oil
    returns to 325° before adding
    each batch.) Remove with a
    slotted spoon or mesh strainer
    to fresh paper-towel-lined
    baking sheets.

  • Increase oil temp to 375°.
    Again, in 4 batches, fry
    3 minutes, until golden brown.
    Remove to baking sheets and
    sprinkle with salt. Serve hot
    with aioli and curry ketchup.

Nutrition Facts

334 calories; fat 22g; saturated fat 2g; carbohydrates 34g; insoluble fiber 3g; protein 3g; sodium 175mg.
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