Chicken Fingers, French Fries and Tomato Ketchup

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 1 kg Tomatoes (Ripe and red, preferably Roma or plum, roughly chopped)
• 150 g Onion (About 1 medium, roughly chopped)
• 4 cloves Garlic (Roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 100 g Granulated Sugar (Adjust to taste)
• 120 ml White Vinegar (Standard 5% acidity)
• 1.5 tsp Fine Sea Salt (Divided, adjust to taste)
• 1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
• 0.25 tsp Garam Masala (For a subtle warm spice flavor)
• 1 tbsp Vegetable Oil (Or any neutral cooking oil)

Instructions

1. 1

   Sauté Aromatics (5 minutes)

   • Heat vegetable oil in a heavy-bottomed, non-reactive pot (like stainless steel or enamel-coated cast iron) over medium heat.
   • Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
2. 2

   Cook Tomatoes (20 minutes)

   • Add the chopped tomatoes and 1 teaspoon of the salt to the pot. The salt will help draw out moisture from the tomatoes.
   • Stir well, cover the pot, and reduce the heat to medium-low. Cook for 15-20 minutes, until the tomatoes are completely broken down and mushy.
3. 3

   Blend and Strain (10 minutes)

   • Turn off the heat and let the mixture cool slightly for 10-15 minutes. This prevents hot splatters and steam buildup in the blender.
   • Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until perfectly smooth.
   • Place a fine-mesh sieve over a clean bowl or another pot. Pour the puree through the sieve, using a spatula or the back of a spoon to press the liquid through. This crucial step removes seeds and skins, ensuring a silky-smooth texture. Discard the solids left in the sieve.