| 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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