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I am a French Fry lover. But, most fast food fries are lousy.
America's Test Kitchen Cookbook suggests a method that is to die for.
Slice potatoes [russet] in 1/4" to 3/8" fries. I use a mandoline for fast slicing. Put fries an a large bowl and rinse with cold water, until it flows clear. Cover fries with water and add a cup full of ice and refrigerate for 1/2 hour to 24 hours. Dump fries on a kitchen towel to dry.
Heat oil to 325. I use corn oil [about a gallon] with 1/4 cup bacon fat. Cook fries in handfull bunches for 5 minutes or so, until they bend and get a little color. Let them rest, at room temperature, on paper towels, for 15 minutes up to two hours. Heat oil to 350-60 and fry again in bunches until they are golden brown. Serve immediately.
The little bit of bacon fat give the fries the taste of the old lard fried potatoes that we are not allowed to have anymore.
Steve
America's Test Kitchen Cookbook suggests a method that is to die for.
Slice potatoes [russet] in 1/4" to 3/8" fries. I use a mandoline for fast slicing. Put fries an a large bowl and rinse with cold water, until it flows clear. Cover fries with water and add a cup full of ice and refrigerate for 1/2 hour to 24 hours. Dump fries on a kitchen towel to dry.
Heat oil to 325. I use corn oil [about a gallon] with 1/4 cup bacon fat. Cook fries in handfull bunches for 5 minutes or so, until they bend and get a little color. Let them rest, at room temperature, on paper towels, for 15 minutes up to two hours. Heat oil to 350-60 and fry again in bunches until they are golden brown. Serve immediately.
The little bit of bacon fat give the fries the taste of the old lard fried potatoes that we are not allowed to have anymore.
Steve
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