Gourmet Pub Fries

Potato fries
- Cut the potatoes in equal sized fries. Blanch the fries in boiling water and some salt. Put them on a dry cloth and let them cool down in the fridge.
- Put the fries into the deep fat fryer at 140C, let them cool down.
Polenta fries
- Bring water to a boil and add the polenta flour, stir well.
- After 5 min. add the butter, goat cheese, parmesan and Colman’s Wholegrain mustard. Season with salt and pepper to taste.
- Poor the polenta in a tray. Let it cool down.
- Cut the cold and firm polenta in fries.
To serve
- Dust the polenta fries with polenta flour.
- When ready to serve cook the potato and polenta fries at 180C until crisp and golden.
- Serve with Hellmann’s Real Mayonnaise, some crispy rosemary and parmesan cheese.

Crunchy sweet potato and polenta fries with parmesan and rosemary