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Add a photoServings: 4
Ingredients
- 4 med Idaho or possibly Russet potatoes Extra virgin olive oil Coarse salt to taste
Directions
- Peel potatoes, and cut into desired size and shape. To make thick French fries, slice the potatoes lengthwise into 1/4-inch slices and cut again into 1/4-inch strips. For shoestring potatoes, use a french mandolin fitted with the fine julienne blade. Make the basket-weave style by fitting the mandolin with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl and cover with water. Drain potatoes and dry thoroughly with a towel.
- Heat about 3 to 4 inches extra virgin olive oil in a heavy-bottomed pot over medium heat. Using a thermometer, be sure the temperature is 325 degrees for the french fries and 375 degrees for the shoestring and basketweave potatoes. (NOTE: The oil needs to be just the right temperature - if it is too cold, the potatoes will act like a sponge and absorb the oil; conversely, if the oil is too warm, the outside of the potato will burn before the inside cooks through.)
- Carefully add in potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basketweave potatoes for 2 to 3 min, turning occasionally. The French fries need to cook for 5 to 6 min, turning occasionally. Transfer to a brown paper bag which has been lined with paper toweling and let cold for a few min.
- French fries need to be fried a second time; raise oil temperature to 375 degrees, and fry for about 1 to 2 min till crisp and golden brown. Remove from oil and drain again in the paper bag. Sprinkle with salt and serve.
- Makes 4 servings.
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