Food My Muse

7 Cook the Potatoes: Peel the potatoes and cut them into 1½ inch chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Cook until knife tender, about 25 minutes total. Drain, and then let them steam-dry in the strainer for 15 minutes.
1 Press and Season: Rice the potatoes into a large bowl and then mix in the corn starch, onion powder, smoked paprika, chipotle powder, white pepper, garlic powder and salt. 
8 In a baking sheet, place a piece of parchment paper. Spread the potatoes evenly on the baking sheet and top with another piece of parchment paper. Smooth them out with a rolling pin. Let them cool for 15 minutes on your counter and then place in the fridge, covered for another 15 minutes.
2 Make the Sauce: While that cools, preheat a pan for 2 minutes on medium and add your shallots with a touch of olive oil. Cook on medium heat, stirring often. Add 1-2 tbsp of water as needed. After 20 minutes, add in the balsamic, salt and butter. Cook for another 10-15 minutes, adding water when necessary.
3 Transfer the shallots to a bowl and add mayo, mustard, honey, pepper, tarragon and chives to a bowl. Blend with an immersion blender. Taste and adjust for salt.
4 Heat the oil: In a large pot, heat up your oil until it reaches 365℉-375°F.
5 Cut and Fry: Remove potatoes from the fridge and transfer, along with the bottom piece of parchment paper, onto a cutting board. Slice into long fries and then slice in half down the middle, or you can keep long. I like them a bit shorter. 
9 Using a spatula, carefully lift the fries and slide them into the preheated oil. Fry in batches until golden, moving them gently around with chopsticks or a spatula to prevent them from sticking together. Remove and let them rest on a cooling rack so they don’t steam and become soggy.
6 Serve: Top with freshly grated gruyere, parsley, chives and the amazing caramelized shallot sauce on the side.