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Essentials: Sunny's Hand-Cut Fries

Source of Recipe

From "The Good Stuff Cookbook" by Spike Mendelsohn


Recipe Introduction

"When my grandfather Sunny was little, he babysat his siblings: Paul, Philip, Maggie, Helen, and Barbara. His sister Helen still talks about how exciting it was when Sunny was in charge, because as soon as their parents left, he'd make french fries and serve them all in one huge brown paper bag. So in our home, we've always served them in paper bags."

List of Ingredients

◦  5 pounds Red Bliss potatoes
◦  Canola oil for deep-frying
◦  Sea salt and freshly ground black pepper


Recipe

Wash and scrub the potatoes under cold running water. Pat dry with paper towels. Cut into rectangular strips about ⅜-inch thick. Rinse the potato strips in cold water for about 2 minutes. Drain.

In a deep pot or deep-fat fryer, heat about 2½ inches of oil until a thermometer reads 250° F. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color, about 3½ minutes. Remove with a slotted spoon. Drain on the paper towels. Repeat until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350° F. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry them until golden and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while the strips are still hot. Serve immediately.


Serves 4