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.

　　

Ingredients

serves 4

　　1 cup mayonnaise

　　1 red bell pepper, roasted, peeled, seeded, and chopped (see page 250)

　　1 or 2 canned chipotles in adobo, depending on how spicy you like it

　　Kosher salt and freshly ground black pepper

　　5 large Idaho potatoes, peeled

　　1 quart canola or peanut oil

　　

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.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.