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Whole Frozen Potato Fries with Browned-Butter Cream Dip
Whole potatoes are frozen solid, thawed, squeezed dry, hand-torn, and fried until crisp and golden outside with a pleasantly chewy interior. They are served with a rich browned-butter, sour-cream, and mayonnaise dip.
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Ingredients
- 4 potatoes, preferably Touya variety (Wash thoroughly; freeze whole.)
- lukewarm water (About 50°C; use enough to cover the potatoes completely for thawing.)
- salt (For seasoning, to taste.)
- black pepper (For seasoning, to taste.)
- 1 tsp rice oil
- frying oil (Use enough for frying at 170°C.)
- 50 g mayonnaise (For the browned-butter cream dip.)
- 30 g sour cream (For the browned-butter cream dip.)
- 1 tbsp powdered cheese (For the dip.)
- 1 tbsp milk (For the dip.)
- 1 grated garlic (One small clove; for the dip.)
- 10 g browned butter (For the dip.)
- salt (For the dip, to taste.)
- black pepper (For the dip, to taste.)
- dried parsley (For the dip, to taste.)
Steps
- 1
Wash the potatoes thoroughly, wipe away surface moisture, arrange them on a tray, and freeze them whole until completely hard. The source does not specify the freezing duration.
- 2
Place the frozen potatoes in a large bowl and pour in plenty of lukewarm water at about 50°C. Leave them until they are completely thawed through to the centers, about 60–70 minutes.
- 3
Prick the potato skins in several places with a toothpick. Squeeze the potatoes firmly to remove moisture, then peel off the skins.
- 4
Break the potatoes apart by hand into large pieces, and pat them dry with kitchen paper. The source notes that potatoes broken into two large pieces produced the best result.
- 5
Combine the mayonnaise, sour cream, powdered cheese, milk, grated garlic, browned butter, salt, black pepper, and dried parsley in a bowl. Mix everything together to make the browned-butter cream dip.
- 6
Heat the frying oil to 170°C. Fry the potato pieces for 6–7 minutes, stirring or turning them occasionally, until they are deeply golden and crisp-looking.
- 7
While the potatoes are still hot, sprinkle them with salt. Serve them with the browned-butter cream dip for dipping.
Notes
The source describes the finished texture as very crisp on the outside and chewy or mochi-like inside. The freezing duration and the amount of frying oil are not specified. The listed rice oil is included in the source ingredients, but its use is not explained in the method.
Nutrition per serving
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