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Recipe

French Fries

Scott Phillips

Servings: four, although two hungry people could probably polish them off.

Pick the longest potatoes you can find for the best-looking fries.

Ingredients

  • 3 lb. Idaho potatoes, scrubbed well to remove all dirt; cut out any eyes or dark spots with a paring knife
  • Peanut or vegetable oil, enough for deep-frying, about 4-qt.
  • Salt (ideally fine sea salt)
  • Freshly ground black pepper (optional)

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 310
      Fat (g): 34
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 11
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 0
      Sodium (mg): 290
      Carbohydrates (g): 60
      Fiber (g): 7
      Protein (g): 9

Preparation

  • Don’t peel the potatoes. Slice them into 1/4-inch-square strips that are as long as possible. Soak the sliced potatoes in ample water at room temperature for at least 8 hours and up to 24 hours.
  • Remove the potatoes from the water and dry well with paper towels; otherwise, the oil will spatter.
  • In a deep pot, heat the oil to 300°F (use a candy thermometer to check). Set a cooling rack over a baking sheet. Working in batches so as to not crowd the pot, fry the potatoes until cooked through but not colored, about 5 minutes. You’ll likely have to turn up the heat after adding the potatoes to keep the oil’s temperature near 300°F.
  • Using a Chinese skimmer or a slotted spoon, carefully transfer the blanched potatoes to the cooling rack. Repeat until all the potatoes are blanched. Reserve the oil in the pot. The blanching can be done up to 2 hours ahead of the final frying; turn off the burner and keep the blanched potatoes at room temperature.
  • To finish the fries, heat the oil to 375°F. Line a baking sheet with paper towels. Again working in batches, cook the potatoes until golden brown, 3 to 5 minutes. Immediately transfer the fries to the paper towels. Quickly season with salt (and pepper, if you like) and serve immediately

Reviews

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Reviews

  • tmersky | 03/15/2011

    These are truly fabulous. Because the labor is broken up I did not find this that difficult. The results were the perfect french fry, crispy yet tender. Excellent!

  • seabarb | 01/22/2010

    I don't know why these got rated so low. Sure, they are a little work and planning. But, they are awesome; lots of potato flavor, fluffy interior. Just like fries at the restaurant only better!

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