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    Essentials: Fred's French Fries

    Source of Recipe

    From "Fred Thompson's Southern Sides" by Fred Thompson

    List of Ingredients

    • 4 large russet potatoes, sliced lengthwise into -inch sticks
    • Water
    • Canola oil for frying
    • Coarse sea salt or truffled sea salt


    1. Place the cut potatoes in a bowl, cover with water, and refrigerate for 8 hours or overnight.

    2. Drain the potato sticks and lay them out in a dish or paper towels to dry. Be sure they are completely dry before frying.

    3. In a deep-fryer or Dutch oven, heat 2 inches of oil to 300F.
      Add the potatoes a handful at a time and cook until they're slightly limp, about 2 minutes. You don't want to brown them at this point. Remove the fries from the oil with a spider or slotted spoon. Transfer the potatoes to a rack set over a baking sheet and separate the sticks. Repeat with the remaining potatoes.

    4. Increase the oil temperature to 375F.
      Again, add the potatoes in batches and fry until they are browned on the edges and crisp, around 5 minutes.

    5. Drain and transfer them to a bowl lined with paper towels. Season the fries with salt while they are still hot and serve immediately.

      Serves 4 to 6

    Final Comments

    "I have cooked fries at 375F for the first fry and then 385F for the second. This produces more European-style frites."




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