Smoky Cocoa-Dusted Pommes Frites with Peanut-Cumin Dipping Sauce

Author: Edwina Gadsby/MT
Category: Savory
Servings: 4-6
Adventure Ingredients: Raw honey, Peanut butter, Cumin, Paprika (any varietal), Smoked sea salt

ALL INGREDIENTS

Pommes Frites:

• 2 tablespoons Scharffen Berger Natural Cocoa Powder
• 1-1/2 tablespoons smoked paprika
• 2 teaspoons cumin
• 1-1/2 to 2 tablespoons smoked sea salt – to taste
• 5 large baking potatoes (Russet or Yukon Gold), peeled
• 1 quart peanut oil or vegetable oil
• 1/4 cup chopped fresh oregano or cilantro, optional

Dipping Sauce:

• 1 cup good-quality mayonnaise (homemade or purchased)
• 2 tablespoons creamy peanut butter
• 2 teaspoons raw honey
• 1 teaspoon fresh lemon juice
• 1 teaspoon cumin

PREPARATION

For Pommes Frites: Combine Scharffen Berger Natural Cocoa Powder, smoked paprika, cumin, and sea salt; set aside.

Cut potatoes into 1/4-inch-thick slices, then cut each slice into 1/4-inch-thick fries. Place in large bowl of cold (ice) water.

Heat oil in large saucepan to 325 degrees. Drain fries, in batches, on paper towels. Fry in batches until a pale golden color, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels.

Increase oil temperature to 375 degrees. Working in batches, fry the potatoes again, until golden brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels. Liberally season with the cocoa mixture. Sprinkle with oregano (or cilantro), if desired.

For Dipping Sauce: Whisk together mayonnaise, peanut butter, honey, lemon juice, and cumin.

PRESENTATION

Paper cones filled with the fries and individual dipping bowls make for a fun presentation.