Lunch: Spike's Village Fries with Sriracha Mayonnaise

Recipe by Spike Mendelsohn One of my favorite things is walking through a farmers' market and smelling all the wonderful fruits, herbs, and spices of local farmers. I love going to that part of the market where you find fresh rosemary, thyme, sage, basil

Ingredients

5 lb. red bliss potatoes
1 c. fresh rosemary
1 c. fresh thyme
1/4 c. Sea salt
canola oil

Instructions

To make Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
To make Sriracha Mayonnaise: Add the mayonnaise, sriracha, and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
To make fries: Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.
In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250 degrees. Line a metal tray or baking sheet with paper towels.
Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.
Reheat the oil to 350 degrees. Line the metal tray with fresh paper towels.
Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.