FRENCH FRIES
serves 2-3
Before i had a range hood i wouldn’t attempt to make these at home. But, after discovering a really fool proof,easy one step method i make these on occasion and they are pretty good. I have a very old French aluminum pot(below) that i use just for deep frying. The resulting method is simple, clean and efficient. The fries are light and crisp. I was surprised to see how little oil was absorbed by the potato using this method- they are not at all greasy! Once the oil has cooled down, you can strain it and store it in the fridge and use it several more time
3 large Russet potatoes (medium length works best)
1 quart peanut oil- room temp or cold
kosher or sea salt
Peel the potatoes and cut them into about 3/8 inch sticks. Put them in a bowl of cold water for as little as a half hour or as long as three hours to release some of the starch. They will be crispier if you do this step but it’s not necessary. Drain and dry very well.
Pour the oil into a pan wide enough to hold the potatoes in a single layer. Add the potatoes to the oil. They should mostly be in a single layer- a few on top won’t be a problem- and the oil should almost cover them.
Turn the heat to medium and fry until the potatoes just start to turn a little golden. You can stir them around for the first 10 minutes or so but after that they become too fragile- continue to cook, undisturbed for the next 10-15 minutes.
Once they have developed a pale gold color, increase the heat to med- hi and fry, moving them around to ensure even browning. Total cooking time about 30 minutes.
When they are golden brown transfer them with tongs or a spider to a paper towel lined sheet. Sprinkle with kosher or sea salt and serve immediately. We like to dip them in bearnaise sauce.