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Essentials: Wicked Good Fries

Source of Recipe


From "Wicked Good Burgers"



List of Ingredients



• 4 baker or russet potatoes, about ½ pound each, washed
  
• Oil, for frying
  
• Kosher salt and fresh cracked black pepper for seasoning, or your favorite seasoning
  






Instructions



1. Preheat fryer to 275° F.
   
   
2. Cut the potatoes lengthwise into ¼-inch wide fries. Place in a deep bowl or bucket and rinse with cold water until clear to remove all excess starch. Pour the contents of the bowl into a colander placed in the sink. Leave the potatoes in the colander, giving it a light toss to try to remove as much water as possible.
   
   
3. Fill the fryer basket no more than half full with potatoes and place in the preheated oil. The potatoes will cook slowly, barely bubbling. Cook for 3 to 5 minutes until the fries are al dente. To test, reach in with tongs and carefully remove one fry. It should snap easily between two fingers but not be mushy. Spread the fries in a single layer on a drying rack on a sheet pan, cool to room temperature, and then refrigerate until cold, 45 minutes to an hour. Store, sealed in an airtight container, for up to 4 days.
   
   
4. When you are ready to serve: Preheat the deep fryer to 350° F.
   
   
5. Fill the basket half full with the fries and drop into preheated oil. Fry for 3 to 6 minutes until golden brown and crisp. Place on a drying towel or paper bag and season with salt and pepper or your favorite seasoning. Serve immediately.
   
   Makes 4 to 6 servings
   
   
   Creole Fries:
   
   Toss Wicked Good Fries with a generous helping of Creole Seasoning (it works best when the fries are still really hot) and serve with a side of Rosemary Aïoli for dipping.
   
   Creole Seasoning:
   • 2 Tbsp dried thyme
   • 2 Tbsp dried basil
   • 2 Tbsp paprika
   • 1 Tbsp gumbo filé powder
   • 1 Tbsp cayenne pepper
   • 1 tsp chili powder
   • 1 bay leaf, ground or finely chopped
   
   Combine all the ingredients in a small bowl and mix thoroughly. The rub will stay fresh for up to 3 months, stored in an airtight container in a cool, dark place.
   
   Makes approximately ½ cup
   
   
   Rosemary Aïoli
   
   • 1 egg
   • 1 Tbsp fresh lemon juice
   • 2 cloves garlic, peeled and chopped
   • 1 Tbsp minced fresh rosemary
   • 2 tsp Dijon mustard
   • 1 cup canola oil
   • Kosher salt and fresh cracked black pepper, to taste
   
   Place the egg, lemon juice, garlic, rosemary, and mustard in a food processor or blender. Process until smooth. With the motor running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper. Refrigerate for up to 1 week, covered.
   
   Makes 1¼ cups