FRENCH FRIES

[Holly Moore]

FRENCH FRIES

• 4 Idaho potatoes
  
• Salt
  
• Cooking oil to fill your frying apparatus.
  

1. Peel the potatoes. This is optional. I like the clean look of peeled potatoes. Some maintain it is healthier to leave skins on. Some maintain it is easier to leave skins on. Restaurants leave them on because it minimizes the labor cost and improves the yield.

2. Cut the potatoes into fries. I have a french fry cutter that gives me a quarter inch french fry. Others may be able to figure out how to achieve this on a mandoline. Or it's the cutting board and french knife. The goal is a consistently sized, thick french fry. I am not a fan of shoestring cut fries. Too thin to achieve perfection in two step frying.

3. Chill the cut potatoes in cold water for at least two hours. Spin or thoroughly pat dry before cooking so the moisture won't spatter when potato hits the oil.

4. Preheat the oil to 275 degrees for the first cooking. Use a fry thermometer for all temperatures. The proper temperature is crucial. Place the fries into the basket (or in my case the pasta holder and immerse into the oil. Cook for approximately 4 - 5 minutes. If they clump together, separate them with tongs as they are cooking. The object is to cook the fries through, but not to brown them. The fry is cooked when it is the palest of yellows or still white and it is limp. Spread out on paper towels to drain and cool off in the refrigerator

5. Remove the chilled fries from the refrigerator. Preheat the oil to 375 degrees. Place 1 -2 portions in the fry basket and cook to golden brown, about 4 minutes. Remove from fryer, shake off the excess oil. (Note: If the oil is fresh, the first few batches of fries may not brown well.)

6. Salt to taste and serve immediately

Keywords: eGCI, Potatoes

( RG698 )