CLASSIC BELGIAN FRENCH FRIES
3 large baking potatoes, such as russet or Idaho (2 pounds)
Vegetable shortening or oil for deep-frying
Salt to taste
STARTING AT LEAST 30 MINUTES OR UP TO 4 HOURS BEFORE SERVING:
Scrub the potatoes well under cold running water. Peel them, if desired. Using a sharp knife or a French-fry cutter, cut each potato lengthwise into long sticks about 1/4 inch square. Place in a large bowl of cold water. (If you like crispy fries, refrigerate the bowl of fries for 2 hours.)
WHEN READY TO COOK:
Drain well. In batches, spin the potatoes in a salad spinner, then pat completely dry with paper towels. Wrap the potatoes in paper towels to keep them from discoloring.
Place a large wire cake rack over a cookie sheet. In a deep Dutch oven over high heat, melt shortening to a depth of 2 to 3 inches and heat it to 325 degrees F.
In batches, without crowding, deep-fry the potatoes until tender and just beginning to color, about 3 minutes. Using a wire-mesh skimmer, transfer potatoes to the wire rack and let cool. The potatoes can stand at room temperature for up to 4 hours.
Preheat the oven to 200 degrees F.
Transfer the cooled potatoes to paper towels and pat to remove excess fat.
Reheat the shortening over high heat to 375 degrees F.
In batches, without crowding, add the potatoes and cook until crisp and golden brown, 1 to 2 minutes. Using a wire-mesh skimmer, transfer the fries to the wire rack and keep warm in the oven while frying the rest. Serve immediately, seasoned with salt and a dipping sauce on the side.
Makes 4 servings
Source: Fried and True: Crispy and Delicious Dishes from Appetizers to Desserts by Rick Rodgers
3 large baking potatoes, such as russet or Idaho (2 pounds)
Vegetable shortening or oil for deep-frying
Salt to taste
STARTING AT LEAST 30 MINUTES OR UP TO 4 HOURS BEFORE SERVING:
Scrub the potatoes well under cold running water. Peel them, if desired. Using a sharp knife or a French-fry cutter, cut each potato lengthwise into long sticks about 1/4 inch square. Place in a large bowl of cold water. (If you like crispy fries, refrigerate the bowl of fries for 2 hours.)
WHEN READY TO COOK:
Drain well. In batches, spin the potatoes in a salad spinner, then pat completely dry with paper towels. Wrap the potatoes in paper towels to keep them from discoloring.
Place a large wire cake rack over a cookie sheet. In a deep Dutch oven over high heat, melt shortening to a depth of 2 to 3 inches and heat it to 325 degrees F.
In batches, without crowding, deep-fry the potatoes until tender and just beginning to color, about 3 minutes. Using a wire-mesh skimmer, transfer potatoes to the wire rack and let cool. The potatoes can stand at room temperature for up to 4 hours.
Preheat the oven to 200 degrees F.
Transfer the cooled potatoes to paper towels and pat to remove excess fat.
Reheat the shortening over high heat to 375 degrees F.
In batches, without crowding, add the potatoes and cook until crisp and golden brown, 1 to 2 minutes. Using a wire-mesh skimmer, transfer the fries to the wire rack and keep warm in the oven while frying the rest. Serve immediately, seasoned with salt and a dipping sauce on the side.
Makes 4 servings
Source: Fried and True: Crispy and Delicious Dishes from Appetizers to Desserts by Rick Rodgers
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