Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    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

    Recipe

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |