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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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There's nothing like a freshly made, hot from the oil, crunchy fry. I remember when I worked at a fast food joint, cutting the potatoes and blanching them and then giving them their final fry. Oh, so good. Ingredients:
2 medium russet potatoes (i just figure one potato per person, but adjust however you like) |
1 quart canola oil |
sea salt |
Directions:
1. Peel the potatoes and cut them into 1/3 (about) inch slices and then slice into 1/3 inch sticks (or use the large julienne on your mandoline).
2. Heat the oil in a skillet (using a thermometer) or electric frying pan (this is what I used) to 325 degrees F.
3. Pat the potatoes with a paper towel and place them, in batches if necessary, gently into the hot oil. (You want the potatoes to be covered in oil, and have enough room around them to move them about with a spoon or a pair of tongs); allow them to cook, but not brown, They should just become soft, about 5 minutes. Remove the potatoes to some paper towels and allow them to rest and cool slightly, Repeat as necessary until all the potatoes have been blanched.
4. Increase oil temperature to 350 degrees F. Now you do the second cook. Place the potatoes, again in batches if necessary, into the hot oil and fry until browned and crispy; about another 5 minutes. Remove from the oil and drain briefly. Season with salt and enjoy!
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