CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
4 |
Servings |
INGREDIENTS
1 |
lb |
Baking potatoes, scrubbed |
|
|
dried |
|
|
Oil |
|
|
Salt |
|
|
=== GARLIC MAYONNAISE === |
1 |
|
Clove Garlic |
1/2 |
c |
Mayonnaise |
1/4 |
t |
Coarsely ground pepper |
INSTRUCTIONS
To make the Garlic Mayonnaise: Smash garlic clove into puree. Stir
garlic puree into mayonnaise and season with pepper. Refrigerate until
needed. Cut potatoes into thin sticks about 3 inches long. Heat about
3 inches oil in large pot over medium heat until temperature reaches
275 degrees, about 5 minutes. Add potatoes and fry until cooked
through but still pale, about 5 minutes, stirring occasionally to keep
potatoes from sticking together. Increase heat until oil is about 375
degrees and continue frying potatoes until golden brown, about 5 more
minutes. Remove and drain on paper towels. Sprinkle with salt to
taste. Serve the fries with Garlic Mayonnaise for dipping. Yields 4
servings. Each serving: 210 calories; 1,186 mg sodium; 0 cholesterol;
14 grams fat; 20 grams carbohydrates; 2 grams protein; 0.48 gram fiber
Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook
by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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