Since I move to DC, I must say that I have been craving one
of my favorites NY restaurants “The Spotted Pig” I have been a big fan of chef
April Bloomfield since I meet her in a charity event that I volunteer called "A second helping of life". What
I really like about her style of cooking is that she doesn’t try to impress
anybody, it is just comfort food and goood!!! But I mean so good that you are
going to crave her fries, pork belly & hamburgers like I do!
2 Batonnet sweet potatoes
2 Garlic cloves sliced
4 Thyme spring (chopped)
4 Rosemary spring (chopped)
Grapeseed/ sunflower, or vegetable oil to fry!
How do I get them very crispy?
Here is the trick to get that doré-golden brown perfection.
Wherever you are doing regular french fries or sweet potato fries, you always
want to fry them twice. First, at a low temperature for “blanching” with the
oil heat @300 for 15 min. At this point you just want to soft the potato
fries. Note that we are not adding any color. Latter on, you transfer them to
a plate with a paper towel to drain the excess fat.
Now you turn up the heat @400 and you add the potatoes again
to you pot. At this time, you do want that sexy, golden doré style that makes
you want to eat all your fries before you get them to the table! Remember always to season your fries with salt & cayene pepper!
For my aioli:
½ cup mayonnaise
2 garlic cloves chopped very finely
Cayenne pepper
Salt
Mix all the ingredients
If you are in NY, I strongly recommend to stop by, and have
some pork belly for me =)
Have a great weekend & enjoy all the delicious food!!!
