Red Wine Fries with Cabernet Ketchup

1. 1

   For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil.

2. 2

   Par-cook the potatoes for 13 minutes to soften.

3. 3

   Immediately turn off the heat.

4. 4

   Let the potatoes cool completely in the wine, then strain and pat dry with paper towels.

5. 5

   Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries.

6. 6

   For the cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes.

7. 7

   Stir in the grapeskin flour and the ketchup.

8. 8

   Remove from the heat and set aside to cool completely.

9. 9

   In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F. Blanch the potatoes in the preheated oil for 2 minutes.

10. 10

    Remove to a paper-towel-lined baking sheet to drain.

11. 11

    Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes.

12. 12

    Drain on paper towels and season with salt immediately.

13. 13

    Serve the red wine fries with the cabernet ketchup.

* Per serving · 4 servings · Values may vary.

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