French Fries & Belgian-Style Dipping Sauce

Yet another entry from my America's Test Kitchen "Cooking for Two." The blurb on this one gave the science behind a couple of specific points: 1. Use Yukon Gold potatoes. The Russets turned tough; 2. Start with the oil at room temperature ("cold-start"). This makes them gold on the outside, creamy on the inside, and with about a third less oil absorbed than traditionally cooked fries; 3. If we don't touch the spuds for about 20 minutes after putting them in the pan, enough of a crust formed that we could stir them with no ill effects; 4. You don't have to rinse the cut potatoes, and since using golds, you don't have to peel them, just wash them good.


"You will need a 4-quart saucepan for this recipe; if your pan is larger, you may need more oil to cover the potatoes. For cooking oil, we like both peanut and vegetable oils because of their high smoke points and neutral flavor." (EP-I don't have a 4-qt sauce pan, so I just poured in enough oil to cover the potatoes in my 3-qt saucepan.)


FRENCH FRIES

1 1/2 lbs Yukon Gold potatoes (about 3 medium), sides squared off, cut lengthwise into 1/4-inch-thick batons
3 cups peanut or vegetable oil
Kosher salt

1. Combine the potatoes and oil in a 4-qt saucepan. Cook over high heat until the oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until the potatoes are limp but the exteriors are beginning to firm, 12-14 minutes.
2. Using tongs, stir the potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until the fries are golden and crisp, 5-10 minutes longer. Using a skimmer or slotted spoon, transfer the fries to a paper towel-lined plate. Season with salt to taste and serve immediately.

BELGIAN-STYLE DIPPING SAUCE

3 Tbsp mayonnaise
1 Tbsp ketchup
1/4-1/2 tsp hot sauce
1/4 tsp minced garlic
1/8 tsp salt


Whisk all ingredients together in a bowl. Makes about 1/4 cup.