Recipe: The essential french fry
- 6 fresh No. 1 Idaho Russet Burbank potatoes (12 to 15 ounces each)
- 2 teaspoons white vinegar
- Peanut oil
- Sea salt
Cut and rinse
Peel the potatoes and cut them into lengths a little less than 1⁄2 inch square using a knife with a sharp blade or a fry cutter. Place the cut potatoes in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for at least 1 hour. Swirl the potatoes again and drain the water. Spread the potatoes on a layer of paper towels and pat dry with addi¬tional paper towels.
In a large heavy pot or deep-fryer, preheat the peanut oil to 315 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes until just tender but not brown. Using a basket, remove the potato slices from the oil, shaking to remove excess oil. Spread the potatoes on a sheet pan lined with paper towels to drain. At this point the potato slices should be refrigerated at least 1 hour, uncovered, or as long as overnight. You can also freeze the blanched slices at this stage for up to 1 month in a well-sealed freezer bag.
When you are ready to serve the fries, reheat the oil to 375 degrees F and fry the potato slices for about 4 minutes until crispy and golden. (If using frozen potatoes, allow them to thaw before frying.) Remove from the fryer, shaking the basket to remove excess oil. Spread on paper towels. Allow the fries to stand for 1 minute before salting. Serve with any of the accompaniments in the Dips and Sauces chapter as desired.
BUY THIS BOOK
Excerpt from French Fries by Zac Williams, Copyright © 2011. Photography Copyright © 2011 by Zac Williams. Excerpted by permission of Gibbs Smith. All rights reserved.