A big thank you and hug to all of you who have reassured me in the previous post: Thanks Khalil, Arthur, Domi, Hegui, Gaininja, Diane, Fiona, and Murasaki for setting me straight! I can now eat the rest of the box of these baby eels. (They do look cute, with their little eyes protruding).
This is an idea from Chef Thomas Boullault that I thought was fun! Take some potatoes, cut them in big logs and cook them in barely simmering water. Then drain them and fry them.
The advantage here is:
A. Less oil, less frying time, healthier
B. Less work. The fries are tender inside and crispy outside.
I barely had time for taking pictures as hands were flying over me to grab some and they were gone with a mention: “Best fries, mom, ever!”.
- 2 large potatoes suitable for frying (or more)
- oil for frying (3 cups or more)
- Muhammara: 2 red peppers (fresh or in a jar); if using fresh, peel the peppers
- 1/2 cup of red pepper paste
- 1/4 cup of ketchup
- 4 cloves of garlic, cut up
- 1 teaspoon of cumin
- 1 tablespoon of pomegranate molasses
- 1/4 cup of olive oil
- 1/2 cup of chopped walnuts
- salt, pepper, to taste
- Peel the potatoes and cut off the rounded ends (use for a soup); cut into large batons, with a straight edge. Store in a large bowl with water until ready to cook.
- Heat a two-quart pot with water, a dash of salt, and a spice of your choice (star anise, peppercorns, etc). Add the potatoes and maintain the water at a bare simmer (the bubbles will not erupt on the surface). Check after 20 minutes, to see if the potatoes are cooked. Drain (keep the water for soup or making bread) and let the potatoes air-dry.
- Make the muhammara: place all the ingredients in the bowl of a processor; process for a minute and check to taste, adding one or more of one ingredients or another. Transfer to a small bowl.
- Heat the oil to 360F and gently drop the potatoes; fry for a few minutes till golden. Drain of the excess oil on paper towels and serve with the muhammara sauce.
NOTE: You can season the water that the potatoes cook in with a spice, throw in some pink peppercorns or some star anise or whatever.