FRENCH FRIES

5/20/20

Fries

Call them fried potatoes, home fries, home-fried potatoes, or cottage fries, they all mean the same thing -- thinly sliced potatoes or wedges that are usually cooked in butter or oil. You can start with raw or cooked potatoes and cook them on the stove top or in the oven. To personalize your spuds, see the add-ins and seasoning ideas below. Before getting started, wash the potatoes with cool, clear tap water, scrubbing them with a clean produce brush. Any kind of potato will work using this method. If you use potatoes with a thicker skin, such as russets, you may want to peel them first. Three medium potatoes, sliced, equals four servings that fit nicely into a large skillet.

Ingredients

4 large russet white or purple potatoes, peeled and cut (straight or ripple) into 1/4 by 1/4-inch thick batons

2 quarts peanut oil (best for deep fryer)

Salt and or pepper

Directions

Total Preparation Time: 1 hr 25 min

Yield: 4 servings

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover

with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot, Dutch oven, (or in an electric deep fryer) fitted, heat oil over medium-low heat until 325 degrees F. (Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added).

Drain ice water from cut fries and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer, basket or a slotted spoon, carefully remove fries from the oil and set aside on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched

potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, (about 1 minute). Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification."

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