Food: Fries, Easy
Well, the jig is up. It’s just not that hard to make fries. I don’t own a fry-o-later, the only thing I’ve ever deep-fried is donuts (unsuccessfully), and I’m not that good with a pair of tongs. But using this recipe, I was able to make pretty good fries on the first try. I think the trick is starting with room temperature oil, and keeping a close eye on cooking time. The suggested amount of 32 oz of oil is a minimum amount for 4 potatoes because you don’t want the fries to get crowded - they’ll burn. Always err on the side of extra oil.
These would be great with ketchup, but I’m more of an aioli/mayonnaise kind of girl.
Fries- serves 2
32 oz (at least- if you have a really big pot, double the amount) peanut oil or safflower oil, refined for high heat
4 yukon gold potatoes, cut into fry shape
kosher salt (or truffle salt)
1 deep pot
optional: 1/4 cup bacon fat (idea from America’s Test Kitchen)
Cut potatoes into “batons” – square off the ends and sides, then cut into equal slivers. Put into pot, add room temperature oil (and bacon fat, if desired), bring to a boil. Cook for 10-15 minutes (do not stir), until fries are lightly browned. Stir with tongs. Check one fry for texture- they may be done at this point. If not, continue to cook, checking every 2 minutes. Put fries on paper towels to drain, salt and serve immediately. Voila.