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    Bistro Fries

    Source of Recipe

    From "Burger Night (Williams-Sonoma)" by Kate McMillan

    Recipe Introduction

    "The trick to crispy french fries is to double-fry them, first at a low temperature and then at a higher temperature. The initial fry cooks the potatoes, while the second one gives them their golden color and nice outer crunch. Consider using a small pot for frying - you'll need to cook the fries in smaller batches, but it will use less oil and you'll have an easier time maintaining the ideal temperature."

    List of Ingredients

    2 russet potatoes, about 1 pounds total, peeled and cut into -inch matchsticks
    Vegetable or canola oil for frying
    Kosher salt
    Catsup for serving


    Place the potatoes in a bowl of cold water and set aside.

    Pour oil into a heavy-bottomed pan to a depth of at least 3 inches. Set over medium-high heat and bring to 300F.

    Remove the potatoes from the water and let drain on a bed of paper towels, blotting them dry with more paper towels.

    Working in batches, carefully transfer the potatoes to the oil. Fry for about 4 minutes. There should not be any color on the potatoes at this point. Using a slotted spoon, transfer the fries to a plate lined with paper towels.

    Raise the oil temperature to 375F and, working in batches, if necessary, carefully transfer the fries to the oil for a second fry. Cook just until golden brown, about 2 minutes. Transfer the fries back to the paper towel-lined plate and, while still piping hot, sprinkle generously with salt. Serve right away with catsup.

    Serves 4 to 6




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