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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 ¼-inch sticks
  
• Water
  
• Canola oil for frying
  
• Coarse sea salt or truffled sea salt
  






Instructions



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 300°F.
   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 375°F.
   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 375°F for the first fry and then 385°F for the second. This produces more European-style frites."