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 cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes
2
Stir in the grapeskin flour and the ketchup
3
Remove from the heat and set aside to cool completely
4
In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F
5
Blanch the potatoes in the preheated oil for 2 minutes
6
Remove to a paper-towel-lined baking sheet to drain
7
Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes
8
Drain on paper towels and season with salt immediately
9
Serve the red wine fries with the cabernet ketchup
10
For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil
11
Par-cook the potatoes for 13 minutes to soften
12
Immediately turn off the heat
13
Let the potatoes cool completely in the wine, then strain and pat dry with paper towels
14
Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries