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Appetizer
6
10 minutes
10 minutes
Chef Tom Fraker
Canola Oil for Frying
6 Melissa’s Dutch Yellow® Potatoes - sliced very thin
2 large Russet Potatoes - thickly sliced
8 Melissa’s Dutch Red® Potatoes - boiled; smashed
2 Sweet Potatoes - cut into sticks
2 Russet Potatoes - cut into curly fries
1 Melissa’s Okinawa Sweet Potato - cut into sticks
In a high sided pot, add about 2-inches of oil and heat to 350ºF.
Fry all of the potatoes, in batches, for 2 minutes. Drain them on paper towels. Re-fry them until golden brown, about 5 minutes. Drain them again on paper towels and season them with salt and pepper.
Arrange the potatoes onto a board and serve them with ketchup, whole grain mustard, sriracha- mayo, ranch, basil-pesto mayo, etc.
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