※ Fries

Canola or peanut oil, for frying
2 large russet potatoes
(about 1 lb. 10 oz.), peeled
Salt, to taste
1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.

2. Meanwhile, cut potatoes lengthwise sharp knife; transfer potatoes to a strainer and rinse them briefly under cold water for 1 minute so that they won't stick together as they fry in the oil. Drain potatoes, transfer to kitchen towels, and pat dry.

3. Working in 4 batches, fry potatoes, stirring constantly with a slotted spoon and maintaining an oil temperature of at least 350° (adding the potatoes will cause the temperature to drop), until potatoes are light golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fried potatoes to a rack set over a rimmed baking sheet.

Season with some Fleur De Sel or another good quality salt.


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