Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Bistro Style Fries with a Smoky Balsamic Ketchup
2 pounds of russet potatoes Strong or pungent flavored Extra Virgin Olive Oil (We like our Coratina for this one). Salt to taste
Slice the potatoes into fries and transfer to a bowl of water as you go. Refridgerate for at least 30 minutes or up to 8 hours. Drain the potatoes and dry well. Heat 2 inches of Extra Virgin Olive Oil in a deep wide pot over medium heat until a deep fry thermometer registers at 325 degrees. Add half of the potatoes to the pot and fry, stirring gently, until they soften (3 to 4 minutes). Remove with a slotted spoon or skimmer to a paper towel lines baking sheet. Repeat with the remaining potatoes. When ready to serve, reheat the oil to 375 degrees over a medium high heat. Working in smaller batches so the oil stays hot, fry the potatoes until golden brown, about 5 minutes. Transfer to fresh paper towels to drain. Sprinkle salt on top!
Smoky Balsamic Ketchup Mix equal parts adobo sauce and ketchup add a splash of our Traditional Balsamic Vinegar.