– For the ketchup: brown over low heat in olive oil, chopped onion and garlic. Add the allspice, cloves and peppercorns, then add the brown sugar and deglaze with the cider vinegar. Finally add the tomato pulp and cook over low heat for about 30 minutes. Mix and serve cold.
– Peel the potatoes, cut them into large fries of about 1 cm in cross section. In the deep fryer, heat the beef white to 150 ° C, immerse the fries in it for about 8 minutes so that they are candied. Drain them on absorbent paper and let cool for about ten minutes.
– Then increase the temperature of the frying bath to 180 ° C. Cook the fries a second time, 2 to 3 minutes, until golden and crisp. Drain them carefully on absorbent paper.
– Season with salt, pepper, grated lemon zest, chopped parsley and a few fine garlic petals. Enjoy with your fingertips with the ketchup.