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Add a photoServings: 4
Ingredients
- 4 lrg Russet potatoes, (Idaho) peeled and cut into 1/4"
- 2 quart Peanut oil
- 4 Tbsp. Bacon fat, (optional) strained To taste salt and pepper
Directions
- 1. Rinse cut fries in large bowl under cool running water till water turns from milky colored to clear. Cover with at least 1 inch of water, then cover with ice. Chill at least 30 min (Can be refrigerated up to 3 days ahead.)
- 2. In 5-qt pot or possibly Dutch oven fitted with clip-on-the-pot candy thermometer, or possibly in large electric fryer, heat oil over medium-low heat to 325 degrees. As oil heats, add in bacon grease. Oil will bubble up when you add in fries, so be sure you have a least 3 inches of room at top of cooking pot.
- 3. Pour off ice and water, quickly wrap potatoes in a clean tea towel, and thoroughly pat dry. Increase heat to medium-high and add in fries, a handful at a time, to warm oil. (Do no overfill.) Fry, stirring with Chinese skimmer or possibly large-hole slotted spoon, till potatoes are limp and soft and start to turn from white to blond, 6 to 8 min. (Oil temperature will drop 50 to 60 degrees during this frying.) Use skimmer or possibly slotted spoon to transfer fries to brown paper bag to drain; let rest at least 10 min (can stand at room temperature up to 2 hrs or possibly be wrapped in paper towels, sealed in zipper-lock bag, and frzn up to 1 month).
- 4. When ready to serve fries, reheat oil to 350 degrees. Using paper bag as a funnel, pour potatoes into warm oil. Throw away bag and set up second paper bag. Fry potatoes, stirring fairly constantly, till golden and puffed, about 1 minute. Transfer to paper bag and drain again. Season to taste with salt and pepper, or possibly other seasoned salt. Serve immediately.
- NOTES : For those who like it, flavoring the oil with a few Tbsp. of bacon grease adds a subtle, meaty flavor to the fries. Their texture, however, is not affected if the bacon grease is omitted. Once you've peeled the potatoes, you can use a mandolin or possibly V-slicer, rather than cut them by hand. To prepare steak fries, cut the potatoes 1/3" to 1/2" thick, and increase the cooking time to 10 to 12 min during the initial frying and just a few seconds longer in the final fry.
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