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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 4 |
| Author Notes: |
A lot of people cite French Fries as one of the gustatory weaknesses. But until you taste these fabulous French Fries, you don't know how powerful a craving for fries can get. Like those served by Belgian street vendors (the "French" fry is actually Belgian in origin) are perfect -- crisp and flavorful with fluffy interiors. The secret to these perfect fries? They're fried, once at a lower temperature, then again later at a higher temperature until crisp. Since the first frying can be done up to 4 hours ahead of time, these fries are even convenient to serve at parties -- the prep work is done ahead of time and all they need is a couple minutes in the fryer to crisp. Authentic old-style Belgian fries would be cooked in lard, but there's a limit to what I'll put my body through. I find vegetable oil does the job just fine. These are so good, you may not need a dipping sauce. Of course kids and many purists love ketchup, but we prefer garlic mayonnaise (I'm not saying this is a health food dish). Mix mayo with minced garlic to taste -- 1-2 cloves usually suffices but garlic lovers and vampirephobics might want more. |
| Ingredients: |
4 medium to large russet potatoes, peeled and cut lengthwise into 1/2 inch wide sticks vegetable oil for frying salt or seasoning salt |
| Instructions: |
Pat potatoes dry with paper towels. Heat vegetable oil in a deep fat fryer (or heat about 1 1/2 to 2 inches of vegetable oil in a heavy, preferably cast iron, skillet). Use a deep fry thermometer and heat oil to 260°F. Working in batches so as not to crowd the potatoes, fry until tender, but not brown -- about 3 1/2 to 4 minutes. Remove potatoes to a wire rack or a paper towel lined plate to drain. Cool the potatoes completely before proceeding. You can prepare the fries to this point up to 4 hours before serving, keeping them at room temperature. Just before serving, reheat the oil to 375°F. Add the precooked potatoes to the hot oil, again in batches to avoid crowding, and cook until browned and crisp, about 5 minutes. Transfer to wire rack or paper towel lined plate and immediately sprinkle with salt or seasoning salt. Serve hot! |
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