Homemade Fries
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Yield: 4 to 6 servings
Ingredients
4 large (about 2 pounds) russet potatoes, peeled and cut into 1/4 x 1/4 x 3-inch matchsticks
2 quarts vegetable or peanut oil, for frying
Kosher salt
2 quarts vegetable or peanut oil, for frying
Kosher salt
Procedure
Preheat oven to 200°F and place a rack in the center. Set a wire rack on top of a rimmed baking sheet and place next to the stovetop.
To prepare the potatoes: Soak cut potatoes in cold water for 30 minutes. To an electric deep fryer or large Dutch oven set over medium heat, add oil. Heat oil to 330°F.
To fry potatoes: Drain potatoes and thoroughly dry with paper towels. Working in batches, blanch potatoes in hot oil until nearly cooked through but not browned, 5 to 6 minutes, adjusting the heat to maintain oil temperature close to 330°F. Remove blanched potatoes from oil with a slotted spoon or spider and place on the cooling rack. Repeat process with remaining potatoes.
Increase heat so oil temperature registers 375°F. Working in batches, fry blanched potatoes until crispy and golden brown, 3 to 5 minutes. Remove fried potatoes from oil with a slotted spoon or spider, draining excess oil. Place back on the wire rack next to stovetop and salt immediately. Place rack and baking sheet in preheated oven to keep frites warm. Repeat with remaining frites and serve.
To prepare the potatoes: Soak cut potatoes in cold water for 30 minutes. To an electric deep fryer or large Dutch oven set over medium heat, add oil. Heat oil to 330°F.
To fry potatoes: Drain potatoes and thoroughly dry with paper towels. Working in batches, blanch potatoes in hot oil until nearly cooked through but not browned, 5 to 6 minutes, adjusting the heat to maintain oil temperature close to 330°F. Remove blanched potatoes from oil with a slotted spoon or spider and place on the cooling rack. Repeat process with remaining potatoes.
Increase heat so oil temperature registers 375°F. Working in batches, fry blanched potatoes until crispy and golden brown, 3 to 5 minutes. Remove fried potatoes from oil with a slotted spoon or spider, draining excess oil. Place back on the wire rack next to stovetop and salt immediately. Place rack and baking sheet in preheated oven to keep frites warm. Repeat with remaining frites and serve.
Homemade Fries
By Tested and perfected in the Sur la Table kitchen
Serves
Yield: 4 to 6 servings
Ingredients
4 large (about 2 pounds) russet potatoes, peeled and cut into 1/4 x 1/4 x 3-inch matchsticks
2 quarts vegetable or peanut oil, for frying
Kosher salt
2 quarts vegetable or peanut oil, for frying
Kosher salt
Procedure
Preheat oven to 200°F and place a rack in the center. Set a wire rack on top of a rimmed baking sheet and place next to the stovetop.
To prepare the potatoes: Soak cut potatoes in cold water for 30 minutes. To an electric deep fryer or large Dutch oven set over medium heat, add oil. Heat oil to 330°F.
To fry potatoes: Drain potatoes and thoroughly dry with paper towels. Working in batches, blanch potatoes in hot oil until nearly cooked through but not browned, 5 to 6 minutes, adjusting the heat to maintain oil temperature close to 330°F. Remove blanched potatoes from oil with a slotted spoon or spider and place on the cooling rack. Repeat process with remaining potatoes.
Increase heat so oil temperature registers 375°F. Working in batches, fry blanched potatoes until crispy and golden brown, 3 to 5 minutes. Remove fried potatoes from oil with a slotted spoon or spider, draining excess oil. Place back on the wire rack next to stovetop and salt immediately. Place rack and baking sheet in preheated oven to keep frites warm. Repeat with remaining frites and serve.
To prepare the potatoes: Soak cut potatoes in cold water for 30 minutes. To an electric deep fryer or large Dutch oven set over medium heat, add oil. Heat oil to 330°F.
To fry potatoes: Drain potatoes and thoroughly dry with paper towels. Working in batches, blanch potatoes in hot oil until nearly cooked through but not browned, 5 to 6 minutes, adjusting the heat to maintain oil temperature close to 330°F. Remove blanched potatoes from oil with a slotted spoon or spider and place on the cooling rack. Repeat process with remaining potatoes.
Increase heat so oil temperature registers 375°F. Working in batches, fry blanched potatoes until crispy and golden brown, 3 to 5 minutes. Remove fried potatoes from oil with a slotted spoon or spider, draining excess oil. Place back on the wire rack next to stovetop and salt immediately. Place rack and baking sheet in preheated oven to keep frites warm. Repeat with remaining frites and serve.