Spike's Village Fries with Sriracha Mayonnaise
More from Spike Mendelsohn's classic menu
- 5 pounds Red Bliss potatoes
- 1 cup chopped fresh rosemary
- 1 cup chopped fresh thyme
- 1/4 cup sea salt
- Canola oil for deep-frying
- 2 cups Homemade Basic Mayonnaise (below)
- 1/2 cup sriracha hot sauce
- 2 Tbsp. sweetened condensed milk
- 2 large eggs
- 4 tsp. Dijon mustard
- 2 tsp. white wine vinegar
- 1 tsp. sea salt
- 2 cups grapeseed oil
To make Sriracha Mayonnaise: Add the mayonnaise, sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
To make fries: Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.
In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°. Line a metal tray or baking sheet with paper towels.
Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.
Reheat the oil to 350°. Line the metal tray with fresh paper towels.
Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme and salt while the slices are still hot. Serve immediately.