Pommes Frites with Tartar Sauce
Ahhh yes, French fries!! A perfect food... Even better served with this classic tarter sauce!!

PREP TIME: 15 min

COOK TIME: 20 min.

The Potatoes:
4 large Russet potatoes, about 2 lbs., peeled
Peanut oil for frying
Tarter Sauce (Makes 3/4 c)
3/4 c mayonnaise
1 T capers chopped
1 T chopped dill pickle
1 T finely chopped onion
  1. Potatoes: Using an electric fryer, fill the pot halfway with oil. Heat oil to 325 degrees.
  2. Meanwhile fill a large bowl with cold water. Square off potatoes and cut into 1/4 to 1/2" fries and place in water. Before frying; drain potatoes and dry well with paper towels.
  3. Place the fries in the fryer in batches, approx. a handful at a time. Fry 5-6 minutes or until crisp and golden. Remove fries to a plate lined with a paper towel, immediately salt to taste, while hot. Continue until all fries are cooked, bringing the fryer up to temperature before cooking each batch.
  4. Tarter Sauce: In a small bowl combine all ingredients. Cover and refrigerate. Best if made 2-3 hours ahead or day before.