Sunny's Handcut Fries with Mango Mayo
More from Spike Mendelsohn's vegetarian cookout menu
- 5 pounds Red Bliss potatoes
- Sea salt
- Freshly ground black pepper
- Canola oil for deep-frying
- 2 cups Homemade Basic Mayonnaise (below)
- 1 cup store-bought Major Grey's Mango Chutney
- 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 Mango Mayo: Add the mango chutney to a food processor. Puree until smooth. Add the mayonnaise and condensed milk. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
To make fries: Wash and scrub the potatoes under cold running water. Pat dry with paper towels. Cut into rectangular strips about 3/8-inch thick. Rinse the potato strips in cold water for about 2 minutes. Drain.
In a deep pot or deep-fat fryer, heat about 2 1/2 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, about 3 1/2 minutes. Remove with a slotted spoon. Drain on the paper towels. Repeat 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 them until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Season with salt and pepper while the strips are still hot. Serve immediately.