Dipping French fries in mayonnaise is a European conceit. The French and Belgians wouldn’t serve their pommes frites with anything else! If you haven’t given it a try, you should—the combination of hot, crisp, salty fries and smooth, rich mayonnaise is dangerously addictive. I dust these fries with a healthy dose of spicy black pepper before sending them out of Bar Americain’s kitchen. The familiar spice has quite a kick, the level of which you can adjust to suit your taste. The smoked red pepper mayonnaise is richly flavored with smoky chipotle in adobo and sweet roasted red pepper. The mayonnaise comes together in an instant in the food processor. Try it on your favorite sandwich, as a dip for veggies, with fish . . . all it takes is one dip and you’ll find yourself whipping it up time and time again.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the mayonnaise, red pepper, chipotle, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor and process until smooth.
Step 2
Cut the potatoes into 1/4-inch-thick slices, then cut each slice into 1/4-inch-thick fries. Submerge the fries in a large bowl of cold water.
Step 3
Heat the oil in a large, deep, straight-sided skillet until it reaches 325°F on a deep-fat thermometer. Drain the fries in batches on paper towels. Fry each batch until a pale blonde color, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels.
Step 4
Raise the heat of the oil to 375°F and fry the potatoes again, in batches, until golden brown, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels and season with salt and a generous grinding of pepper.
Step 5
Serve the hot fries with the smoked red pepper mayonnaise on the side for dipping.
