French fried potatoes

Makes 6 servings

We all know what the "perfect French fry" is, and the beauty of making them at home is you get to decide what shape they will be, if they'll have skin, and exactly how salty they will be. Use this classic French-style recipe as a guide, but adjust the specifics to make your perfect fries.

Ingredients

  • 3 1/2 lb Russet potatoes
  • Vegetable oil, as needed for frying
  • Salt, as needed

Directions

  1. Peel the potatoes, if you like, and cut them into 1/4-inch by 1/4-inch sticks (you can use a mandolin for this job). Hold the potatoes in cold water until you’re ready to blanch in oil (see note). Just before blanching the fries, pat them dry with a clean linen or paper towel.
  2. Add the oil to a deep fryer or a deep pot; there should be at least 2 or 3 inches of oil to fry the potatoes. Heat the oil to 300°F.
  3. Blanch the potatoes in 2 batches. Maintain the oil temperature until the fries are cooked yet have no color, 3 to 4 minutes. Remove them from the oil with a slotted spoon and drain them on paper towels.
  4. When you’re ready to serve the fries, heat the oil to 360°F and cook them in 2 batches until they’re crisp and golden, 3 to 5 minutes. Remove them with a slotted spoon, sprinkle with salt, and serve immediately.

Note: The word “blanch” literally means to whiten. To blanch the fries means cooking without coloring. This two-stage cooking method will ensure a crisp surface with a fluffy interior.

CIA FOODIES

Pommes Frîtes (French Fries)

French fried potatoes
Makes 6 servings We all know what the "perfect French fry" is, and the beauty of making them at home is you get to decide what shape they will be, if they'll have skin, and exactly how salty they will be. Use this classic French-style recipe as a guide, but adjust the specifics to make your perfect fries.

Ingredients

  • 3 1/2 lb Russet potatoes
  • Vegetable oil, as needed for frying
  • Salt, as needed

Directions

  1. Peel the potatoes, if you like, and cut them into 1/4-inch by 1/4-inch sticks (you can use a mandolin for this job). Hold the potatoes in cold water until you’re ready to blanch in oil (see note). Just before blanching the fries, pat them dry with a clean linen or paper towel.
  2. Add the oil to a deep fryer or a deep pot; there should be at least 2 or 3 inches of oil to fry the potatoes. Heat the oil to 300°F.
  3. Blanch the potatoes in 2 batches. Maintain the oil temperature until the fries are cooked yet have no color, 3 to 4 minutes. Remove them from the oil with a slotted spoon and drain them on paper towels.
  4. When you’re ready to serve the fries, heat the oil to 360°F and cook them in 2 batches until they’re crisp and golden, 3 to 5 minutes. Remove them with a slotted spoon, sprinkle with salt, and serve immediately.
Note: The word “blanch” literally means to whiten. To blanch the fries means cooking without coloring. This two-stage cooking method will ensure a crisp surface with a fluffy interior.

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