Sorry all you French haters the potato known in America as French Fries were invented in Belgium. The dish spread through Europe and American soldiers in France took the recipe back with them. Since there were more American soldiers in France than Belgium, go figure. More than likely they are called French fries because the potato is frenched, cut into thin strips or because they are cooked in the French method of deep frying. Anyway, a really good fry is a labor of love and there are several steps. chop a potato and toss in hot oil just doesn't comapir to a really good Pomme Frite.
Ingredients:
Potatoes
cold water
cooking oil - peanut oil is best
kosher salt
Directions:
Cut potatoes in half then in half again lengthwise. cut 1/4" slices then cut these slices into 1/4" sticks. Place in cold water and change water till water stays clear. This usually takes about 3 water changes. Let fries sit in ice water or cold water for about an hour before frying.
Drain fries and pat dry. Make sure the fries are dry so you don't wear the oil to the hospital and water damages the oil. heat oil to 325F and fry for 5 to 7 minutes. This step cooks the potato. Transfer potatoes to paper to drain. This step can be one hours ahead or even days. You may freeze potatoes at this stage for later use.
Next raise temperature to 375F. Fry the potatoes in small batches about 2 minutes or to a golden color. This second cooking is what makes them crispy on the outside and creamy good in the center. Dust with kosher salt as soon as they are removed from the hot oil.
Serve hot with good Flavored Mayonnaise. Ketchup is an American thing.
Ingredients:
Potatoes
cold water
cooking oil - peanut oil is best
kosher salt
Directions:
Cut potatoes in half then in half again lengthwise. cut 1/4" slices then cut these slices into 1/4" sticks. Place in cold water and change water till water stays clear. This usually takes about 3 water changes. Let fries sit in ice water or cold water for about an hour before frying.
Drain fries and pat dry. Make sure the fries are dry so you don't wear the oil to the hospital and water damages the oil. heat oil to 325F and fry for 5 to 7 minutes. This step cooks the potato. Transfer potatoes to paper to drain. This step can be one hours ahead or even days. You may freeze potatoes at this stage for later use.
Next raise temperature to 375F. Fry the potatoes in small batches about 2 minutes or to a golden color. This second cooking is what makes them crispy on the outside and creamy good in the center. Dust with kosher salt as soon as they are removed from the hot oil.
Serve hot with good Flavored Mayonnaise. Ketchup is an American thing.
