Whodda thunk it?

Today, last night actually, I was inspired to do a Thai Salmon. I have been cooking salmon every so often for the family, as it is my son's favorite fish, and though my daughter complains, invariably she has it too and likes it. With that said, I decided to mix it up. The plan, salmon with a thai ginger chile sauce, green beans, sautéed with some garlic, green onion and basil, and... russet potatoes - now how to work that one in? Well of course, I say to myself, French fries, pommes frites, frites, fries!

Cooked it all up, made the sauce and served it. Drizzles sauce and, oops, got some on the fries, oh well, gets mixed altogether in the tummy anyway! Wait a sec, this is good, a nice alternative to ketchup, aïoli or tartar sauce (my go-to dips). So here it is for you.

Frites with Thai dipping sauce
Make sure to soak the cut potatoes in water to prevent oxidizing while removing a little starch. Dry before frying to prevent splatters. Have a good thermometer for setting the heat on the oil.

Ingredients
2 large russet potatoes, cut into batonnets or julienne strips
4 c canola, peanut, grape seed oil blend
Salt to taste

Instructions
1) Heat oil to 325F in large pot, leave 2"-3" inch space from top of pot.
2) In small batches, blanch potatoes until cooked, but exterior is still white or off white. Transfer to paper towel lined sheet
3) Once all are blanched, turn heat up to 375F.
4) Again, in batches, fry blanched fries until dark golden brown, there should be minimal if any bubbling when they are done.
5) Transfer to rack to dry slightly while repeating step 4 until all fries are cooked.
6) In a large bowl, salt.
7) Serve, drizzling Thai Ginger Sauce over fries or dip in sauce as desired.

Thai style Ginger Chile Sauce

Ingredients
2 tsp finely minced garlic
3 Tbls finely minced fresh ginger
3 Tbls Sugar
1/4 c fresh lime juice
1/4 c water
1/4 c fish sauce
1 Serrano chile pepper (de-seeded if you don't want heat)

Instructions
1) Mix all ingredients together, making sure sugar is dissolved.
2) Let sit for 30 minutes or so.
3) Serve as dipping sauce or garnish.