French fries with peanut butter and jelly?
This recipe comes with a sub-title: Don’t knock it until you’ve tried it.
The recipe was created by Mike McKinnon, owner of Potato Champion restaurant in Portland Oregon.
The restaurant began selling Belgium-style fries (twice fried for extra crispness), served with a variety of dipping sauces, plus poutine, the “national dish of Canada.”
Over the years, the menu has expanded into inventive fry-related dishes. French fries with PB&J is one of those.
Mind you, it’s not PB&J from the jar: The peanut butter is made into a satay sauce, and the jelly is smoked (with liquid smoke). These are served as dips with the fries.
Any leftover sauces can be served with skewers, as sauces for meat and poultry, or as dips for crudités.
Are you ready for a French fry adventure for National Peanut Butter & Jelly Day?
Thanks to the Idaho Potato Commission for the recipe.
If you don’t want to make this amount, use this ingredient converter to decrease the recipe size.
For The Fries & Garnishes
1. BLEND the ginger, cilantro, onion and garlic in a food processor. Add to a stockpot. Add the sweet soy sauce, soy sauce, sesame oil and sambal oelek and bring to a boil.
2. ADD the coconut milk and lime juice and return to a boil. Turn off the heat and the add the peanut butter.
3. BLEND with an immersion blender until smooth and creamy. Reserve.
1. COMBINE the jelly, lemon juice and liquid smoke in a saucepan. Bring to a boil, then stir in the sugar.
2. BLEND well with immersion blender. Reserve.
1. CUT THE potatoes into 3/8-inch-think sticks. Wash the starches off. Blanch in oil between 325°F and 350°F, then fry to crisp at 375°F.
2. PLACE the fries on a sheet pan to cool a bit; then season with salt. Garnish the fries with the crushed peanuts and scallions, and serve with the satay sauce and smoked jelly.
Comments are closed.