Red Wine Fries With Cabernet Ketchup
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
910 g
Russet Potatoes (peeled)1.5 bottles
Red Wine1.5 tbsps
Kosher Salt1 tbsp
Sugar1 cup
Cabernet2 cups
KetchupDirections:
1
For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil
2
Par-cook the potatoes for 13 minutes to soften
3
Immediately turn off the heat
4
Let the potatoes cool completely in the wine, then strain and pat dry with paper towels
5
Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries
6
For the cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes
7
Stir in the grapeskin flour and the ketchup
8
Remove from the heat and set aside to cool completely
9
In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F
10
Blanch the potatoes in the preheated oil for 2 minutes
11
Remove to a paper-towel-lined baking sheet to drain
12
Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes
13
Drain on paper towels and season with salt immediately
14
Serve the red wine fries with the cabernet ketchup