See Also: Television Show Recipes · Vegetable Dishes
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Plan on an hour's soaking time in ice water for crispy fries.
2-3 russet potatoes (baking potatoes)
4-5 cups vegetable oil (corn, peanut, canola...)
First peel (or not) the potatoes using a vegetable cutter, mandoline, or your sharp chefs knife into evenly shaped slices. Some people like them thick, some like then very thin. It's up to you! Place in a deep bowl and cover with ice and allow to stand about 1 hour. (you can skip this step if you prefer them softer and less crisp.)
In a heavy bottomed sauce pan with tall sides, or a deep fryer heat vegetable oil to 300-330 degrees. Drain potatoes and pat with paper towel to get the slices dry. Check the oil temperature with a deep fry/candy thermometer. Carefully lower the potato slices about 1 cup at a time into the oil and cook about 2 minutes. With a slotted spoon or strainer, remove the partially cooked potatoes and drain on paper towel lined baking sheet. Let cool at least 5 minutes, but this stage can be done about 1 hour in advance if necessary. Now heat the oil to 370 - 375 degrees. Place potatoes in frying basket if available. If not, have a skimmer handy to remove the potatoes from the hot oil. Fry about 3 minutes, or until golden brown and crisp. Drain on paper towels. Sprinkle with sea salt. Serve at once!
Recipe created 2003-05-13.
© 1996-2013 Dorothy McNett. All Rights Reserved.