| Cuisine: French | Type: Side Dish | Serves: 4 |
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Source:
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Saveur |
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Attributes:
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Comments:
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I use an electric frying pan for this recipe. It allow you to set and monitor the temperature without the need for a thermometer. |
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Serving Suggestions:
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Serve with a mayonnaise: beat 2 egg yolks until thick. Add 1 tablespoon Dijon mustard and 1 teaspoon white wine vinegar. Season |
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Ingredients:
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4 lbs. russet potatoes, peeled Peanut oil Salt |
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Instructions:
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1. Cut potatoes into 3" X 1/2" batons, put into a large bowl of cold water, and set aside to soak for 10 minutes. Drain in a colander, then dry very thoroughly with double layers of paper towels. 2. Pour oil into a large, heavy bottomed pot to a depth of 3" and heat over medium heat until temperature reaches 285° on a candy thermometer. Fry potatoes in small batches, stirring occasionally with a slotted spoon, until soft and limp, about 10 minutes. Transfer potatoes with the slotted spoon to paper towels to drain, then set aside to cool completely, about 20 minutes. 3. Increase heat to medium-high and heat oil until temperature reaches 350° on a candy thermometer. Fry potatoes again, in small batches, until crisp and pale golden, about 2-3 minutes per batch. Drain on paper towels and season to taste with salt while still hot. Serve with mayonnaise (frites sauce), if you like. |
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Related recipes:
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None |
2002-05-09