N.Y.C.’s Largest French Fries

Ingredients:

MJ’s Steak Sauce

• 4 cups canned crushed tomatoes
• 1 cup molasses
• 1 cup jarred horseradish
• 1/2 cup soy sauce
• 1/2 cup sherry vinegar
• 1/2 cup sweet chili sauce
• 5 tablespoons packed dark-brown sugar
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Truffle Cream Sauce

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon jarred horseradish
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white truffle oil
• 1 drop lemon juice

Chipotle Cream Sauce

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chipotle purée from a can of chipotles in adobo
• Salt, to taste
• 1 drop lemon juice

French Fries

• 3 40-count Idaho® GPOD Russet Potatoes
• Canola oil for frying
• Kosher salt or Maldon® sea salt, to taste

Directions:

MJ’s Steak Sauce

1. Mix all ingredients together in a large saucepot and cook over low heat until mixture becomes thick and lighter brown, about 1 hour, stirring occasionally. Reserve refrigerated until needed. Yield is 4 cups.

Truffle Cream Sauce

1. Mix all ingredients together and reserve refrigerated until needed. Yield is 1 1/2 cups.

Chipotle Cream Sauce

1. Mix all ingredients together and reserve refrigerated until needed. Yield is 1 1/2 cups.

French Fries

1. Peel the potatoes and cut each into a 6-inch-long by 2-inch-thick rectangle (each potato will yield one French fry). Soak the potatoes in a large bowl of cold water for about 30 minutes. Remove potatoes from water and pat dry with paper towels.
2. Heat canola oil in a deep fryer or large pot to 275°F. Gently add the potatoes to the hot oil and fry until they turn very light brown, about 10 minutes, stirring occasionally.
3. Preheat oven to 350°F. Remove potatoes from the fryer and lay on a sheet pan, then cover with aluminum foil. Bake the potatoes in the oven until soft, about 30 minutes. Remove from the oven and uncover to cool completely.
4. Heat the canola oil again in the deep fryer or large pot to 350°F. Fry the potatoes a second time until golden brown, 8 to 10 minutes. Sprinkle with kosher salt or Maldon® sea salt. Serve the three fries with MJ’s signature sauces: MJ’s Steak Sauce, Truffle Cream Sauce and Chipotle Cream Sauce (3 ounces of each).