This weekend in the UK we're looking forward to some time with our dads... If you want to treat your old man to something special on Sunday (and we don't just mean a cold beer and the TV remote!), then why not cook him these delicious looking Father's Day Fries? This recipe is taken from the tempting new book by Laura Washburn, simply titled Fries and filled with all sorts of tasty tricks to pimp up the potato, sweet potato, parsnip, pumpkin and celeriac into the ultimate comfort food.
I'm travelling back up north to visit my dad this weekend, so just happen to be in the mood for this British (and mostly northern!) favourite; chip shop chips and curry sauce! We'd love to see your chips chaps (curry sauce or not!), so tag us in your photos on Twitter or Instagram using #fathersdayfries and our favourite fries will win a copy of the book on Monday!
3–4 large floury potatoes, all roughly the same size
vegetable or sunflower oil
sea salt flakes
SERVES 4 AS A SIDE
Peel the potatoes and trim on all sides to get a block. Cut the block into slices about 1-cm/3⁄8-in. thick, then cut the slices again to get chips.
Put the potatoes into a bowl of iced water for at least 5 minutes, to remove excess starch and prevent sticking when frying.
Fill a large saucepan one-third full with the oil or, if using a deep-fat fryer, follow the manufacturer’s instructions.
Heat the oil to 190°C (375°F) or until a cube of bread browns in 30 seconds.
Drain the potatoes and dry very well. Working in batches, fry about a handful of potatoes at a time. Place the potatoes in a frying basket (or use a slotted metal spoon) and lower into the hot oil carefully. Fry for 4 minutes. Remove and drain on paper towels. Repeat until all of the potatoes have been fried.
Just before serving, skim any debris off the top of the cooking oil and reheat to the same temperature. Fry as before, working in batches, but only cook until crisp and golden, about 2 minutes. Remove and drain on paper towels. Repeat until all of the potatoes have been fried.
Sprinkle with the salt flakes and serve.
This is a British chip-shop staple that’s hugely popular. The sauce is usually a powdered mix but, when made from scratch, it does elevate this well above the average. Depending on how hot you like your curry, adjust the curry-powder heat in the recipe and if lots of fiery chilli is desired, add a good pinch of chilli flakes as well. Great with an ice-cold lager.
Classic Fries (see recipe above)
2 tablespoons vegetable oil
1 onion, grated
1 apple, peeled and grated
1 garlic clove, crushed
2-cm/ ¾-in. piece of fresh ginger, peeled and grated
2 tablespoons medium-hot curry powder
1 teaspoon turmeric
1 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon ground coriander
1 tablespoon plain/all-purpose flour
500 ml/2 cups chicken or vegetable stock
1 teaspoon Worcestershire sauce
1 tablespoon tomato purée/paste
freshly squeezed lemon juice and/or sugar, to taste
Prepare the curry sauce. Heat the oil in a large non-stick frying pan/skillet with the onion. Cook over a medium heat, stirring occasionally, until aromatic, 3–5 minutes.
Add the apple, garlic, ginger, curry powder, turmeric, paprika, ground cumin and ground coriander and cook, stirring for about 1 minute.
Add the flour, add a splash more oil if it is very dry, and cook, stirring continuously for another 1 minute.
While stirring, gradually pour in the stock and stir until well blended. Bring just to the boil, then lower the heat to a simmer. Stir in the Worcestershire sauce and tomato purée/paste and simmer for 15 minutes. Taste. Depending on preference, add some lemon juice for more acidity or a pinch of sugar to sweeten, or both.
Transfer to a blender and whizz until smooth. Set aside while you prepare the fries, according to the recipe above.
To serve, reheat the curry sauce. Mound the fries on a platter and pour over the sauce. Serve immediately.
For more fantastic fries recipes, check out the new book Fries by Laura Washburn, available here.
Happy Father's Day Dads!