Like every other American of my generation and later generations, I grew up eating French fries. Some were, "ehh…" others, "Yum!" and most somewhere in between. Then in 1971 I was walking along a street in Munich and ran across a small kiosk selling French fries. Hungry, I bought an serving. Oh. My. Lord. Crisp brown on the outside, silky smooth inside, packed with potatoey flavor, they were a revelation. Eventually I learned how to make them myself - they're twice-fried. I only make these about once a year because they're some trouble to make (and I don't deep fry often, but they are definitely worth the trouble. (Larger image.) Serves 2.
See Also
Reuben Sandwich: Notes on a Classic
Pork Burgers: Something Different for the Grill
French Dip Sandwich: Simplicity Itself
Ingredients
- 1 lg. Russet potato* (1 lb.)
- Canola (or peanut) oil for frying
- Bacon grease or lard (optional)
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serve 2.
Preparation
1. Peel potato and slice into 1/4-inch square spears.
2. Soak potatoes in a bowl of ice water for 30 - 40 minutes.
3. Fill a pot halfway with oil and heat to 325 degrees. Optionally, add 1/4 cup of bacon grease or lard.
4. Drain potatoes and thoroughly pat dry with a towel.
5. Fry potatoes in 2 batches for 3 minutes or until limp.
6. Drain on a wire rack over newspaper and let cool for at least 30 minutes or up to 2 hours.
(At this point they can also be frozen, spread on a baking sheet and freeze, then store in a plastic bag. When ready to use just continue with next step - no need to thaw.)
7. Heat oil to 375 degrees and oven to 200 degrees.
8. Fry potatoes in 2 batches until nicely browned (about 5 minutes).
9. Briefly drain fries on wire rack and season with salt, then transfer to a paper towel-lined plate in the oven to keep warm until read to serve.
*Note 1: The potato must be high starch as a Russet or baking potato is.
Note 2: I don't deep-fry often, but when I do I love having a dedicated deep-fryer.