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French Fries




Source of Recipe


BBR


Recipe Introduction


Posted by: bebeblues


List of Ingredients




This is the BEST technique for making French Fries :o)

Frites (French Fries)


Steak-frites are the classic French bistro dish. In chef Michel Richard’s version, these crispy fries accompany his steak with a shallot glaze.

2 pounds (about 8 medium) russet potatoes, peeled, sliced lengthwise, and cut into 1/4-to-3/8-inch-wide sticks
Peanut oil (about 4 cups), for deep frying
Salt


Recipe



1. Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.) Dry the potatoes well in a lettuce spinner and with a clean bath towel.

2. Line two large baking sheets with paper towels. Heat oil to 350° in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.)

3. Preheat oven to 200°. Line another baking sheet with paper towels. Reheat oil to 350°. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt, and serve immediately.