Congratulations to Heather Smith for Winning the 2009 Cookoff

Pomme Frites FRENCH'S Style

Who doesn't love eating french fries out of cone? These are perfectly crunchy with the help of double frying the french fries. They take a little more time but it is worth it! And the lemony rosemary aioli just puts it over the edge :)

SERVINGS 4
COOK TIME 20 min
PREP TIME 30 min

Ingredients:

2 tbsp FRENCH'S® Dijon Mustard

2.5 lb Russet Potatoes

2 tbsp cornstarch

3 cloves of garlic, minced

2 large egg yolks

1/2 of a lemon, juice and zest

2 tsp chopped rosemary, half for aioli and half for garnish

38 oz canola oil, 32 oz. for frying and 6 oz. for aioli

1/2 tsp salt

1/4 tsp pepper

Directions:

2.5 lb Russet Potatoes 2 Tbsp corn starch Mustard Aioli Dipping Sauce 3 cloves of garlic, minced 2 large egg yolks 1/2 of a lemon, juice and zest 2 Tbsp. French’s Dijon Mustard 1/4 tsp pepper 1/2 tsp. kosher salt, plus a little more for sprinkling on finished potatoes 2 tsp. chopped rosemary, half for aioli and half for garnish 6 oz.canola oil 32 oz. canola oil (for frying) 1. Wash potatoes well and leave the skin on. Cut lengthwise potatoes into 1/4-inch sized fries. Place in a large bowl and rinse under cold water until the water is clear. Cover the fries with cold water and refrigerate 10 minutes. 2. Drain water from potatoes and dry very well with a kitchen towel. Place dried potatoes in a plastic zip top bag and toss with cornstarch until coated. Set up 2 wire racks and place the coated potatoes on racks to dry; about 10 minutes. 3. While potatoes are drying, make the aioli. Combine garlic, egg yolks, lemon juice and zest, French’s Dijon Mustard, salt, pepper and 1 tsp of rosemary in a food processor; pulse 5 times. Then begin streaming in the light olive oil until incorporated, takes about 25-30 seconds. Place in small bowl and cover, place in refrigerator until ready to serve fries. 4. Pour oil in a Dutch oven or large stainless steel pot, heat oil over medium high/high heat to 375 degrees. Add 1/2 of the potatoes to oil and fry until just getting some color, about 5 minutes. Then remove from oil onto paper towels to drain, repeat with remaining potatoes. Reduce heat on oil to medium/low. 5. Add fresh paper towels under the wire racks used earlier. After letting fries cool for 10 minutes heat oil on medium high/high heat back up 375 degrees, add 1/2 of fries and fry until golden brown; about 3 minutes. Repeat with other half of fries. Place fries on wire racks as you remove them so they stay crisp. 6. To serve, make little cones out of parchment paper and fill each cone with fries, sprinkle with salt to taste and garnish with the chopped rosemary. Serve with mustard aioli as a dipping sauce. Bon Appetit!
The manner in which you require the ingredients to be listed made it is a little difficult to list my ingredients so I listed them in the instructions as well in case it is at all confusing. Also I use sea salt instead of table salt please ensure that the recipe reflects that, as well as freshly ground pepper instead of pre-ground pepper. thank you!

French's Cook-Off 2009 Sponsors:

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