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Hand-Cut Fries
INGREDIENTS 3largeRusset potatoes, well scrubbed 24ouncesvegetable, canola, or peanut oil Seasalt andmalt vinegar
INSTRUCTIONS Leavingtheskinon, cut thepotatoesintolongthinstripsandput inalargebowlof cleanwaterto removesomestarch, prevent themfromstickingtogether, andstoptheoxidizingprocess. Inacast ironskillet fittedwithathermometer, or asmall fryer, heat theoil until it reaches275to 300degreesF.Removethepotatoesfromthewater andpat dry. W orkinginsmall batches, frythe potatoesuntil theygofromshinytomatte, 3to5minutes(thisisalsocalledblanching). Drain well onpaper towels. Re-heat theoil until it reaches350degreesFandfrythepotatoesagain, alsoinsmall batches, until theyaregoldenbrownandcrispyontheoutsidebut soft andchewy ontheinside. Removefromtheoil, drainwell, andtosswithseasalt andmalt vinegar, or anyother seasoning youprefer. Youcanalsofry freshherbs suchas rosemary, sage, andthymewiththepotatoes. Servehot.
May 2020 | 25