Perfect
French Fries
(adapted from David Myers's recipe for "pommes frites")
Ingredients:
6 Idaho russet potatoes
Peanut oil
Sea salt
Method:
Peel and square off potato ends. Cut into 3/8" batons.
Soak for two hours changing water after an hour. Dry thoroughly with paper
towels. Heat about an inch of oil (or enough to cover potatoes) in a large,
heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes
until cooked through but still completely pale. Place on a paper-towel lined
sheet pan and cool in the refrigerator to stop cooking process.
Re-heat oil to 370
degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If
necessary, agitate gently with a spatula to prevent sticking. Remove from pan
and toss with salt to taste (Myers doesn't blot but you can if you want less
fat). Serve immediately. Recipe serves 4 to 6.
No comments:
Post a Comment