Posted 09-24-2004 at 13:58:13
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i remembered seeing this and wondered if I could find it again. I'm glad I was able to.
Perfect French Fries
Often, the foods which seem simplest are the hardest to get "just right." Consider: the French Fry.
Very few home cooks can make french fries from scratch which rival McDonalds' finest. Or bowling alley fries. Bowling alley snack bars make some of the best french fries.
To truly understand how to make perfect french fries, you have to go back to the roots (no pun intended) of the dish, the French countryside. This week on Dining with Dan (weekdays at 12:53pm on NewsTalk 820 WBAP), I'll tell you how to make perfect "pommes frites," french fries. Here's the recipe...listen on the air for more tips....
2 pounds potatoes (russet or yukon gold), peeled
8 cups oil (peanut oil is best)
-Cut the potatoes into ¼ sticks. Rinse them under cold water and pat them dry with a clean towel. Make sure to get the potatoes as dry as possible.
-In a deep saucepan or a deep-fryer, heat the oil to 335ºF. Gently lower about two cups of potatoes into the oil. The fries will just sit there for a moment, then they'll begin to fry. Stir them once to prevent sticking.
-Fry the potatoes for about two minutes. They'll turn white and soften-up. You don't want them to turn golden yet. That comes later.
-Remove the potatoes from the oil and spread them out in a single layer on a brown paper bag to drain. Allow them to cool. Continue this process until all of the potatoes have been fried in this fashion. Watch the temperature of the oil. Remember, you're trying to cook the inside of the potatoes without browning the outside.
-After all of the potatoes have been fried once, increase the heat under the oil and raise the temperature to 375º. Re-fry the potatoes in two cup batches for about 3-4 minutes each until the fries turn golden. Once again, drain the fries on a brown paper bag. The brown paper absorbs the oil while allowing the fries to stay crisp.
-Generously salt the fries and serve immediately with ketchup or malt vinegar.