Wednesday, April 9, 2008

Frites (french fries)

These are the fries that Number One made for my birthday dinner this year, to go along with steak, asparagus and an amazing pie. The fries were on the cover of Bon Appetit, May 2008 issue. Number One made about 7 or 8 generous servings, using roughly 14 (smallish) potatoes. They were perfectly crisp yet tender, and delicious!

For 2 servings, use:

2 12-ounce russet potatoes, peeled, cut lengthwise into 1/3 x 1/3-inch sticks
Vegetable oil (for frying)
Fleur de sel or kosher salt

Wrap potatoes in paper towels, pat dry. Pour enough vegetable oil into heavy large pot to reach depth of 1 1/2 inches. (we used our Fry Daddy) Attach deep fry thermometer to pot and heat oil to 260 to 270 degrees. (or just plug in your Fry Daddy). Working in about 4 batches, cook potatoes until tender but not brown, 3 to 4 minutes per batch. Using slotted spoon, transfer potatoes to paper towels to drain. Reserve pot with oil. Cool potatoes completely. Can be made 4 hours ahead. Let stand at room temperature.

When just about ready to serve dinner, reheat oil in pot to 365 to 375 degrees. Add precooked potatoes and cook until browned and crisp, stirring often, 4 to 5 minutes. Transfer to paper towels to drain. Sprinkle fries with fleur de sel and pepper. Divide fries between plates and serve.

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