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Recipe by:
Laura Giannatempo
Courtesy of Sustainable Table ® Ingredients:
6 Idaho potatoes peeled
½ gallon canola or peanut oil for frying
Salt to taste
Directions:
1 Heat a stock pot with the oil at about 250 degrees use a thermometer to gauge
2 In the meantime cut the potatoes in the shape you prefer You can cut them with a mandoline or a julienner into very thin strips or by hand to obtain chunkier fries
3 Add the potatoes and cook stirring to avoid clumping especially if the potatoes are cut very thinly for 3 to 5 minutes
4 With a slotted spoon or a skimmer remove the potatoes from the oil and let them rest onto paper towels to soak up excess oil
5 Heat the oil up to 350/375 degrees and just before serving add the fries and cook until golden Remove them from the oil place them on new paper towels and season with salt Your chunky fries should be crisp on the outside and moist on the inside; while your thinner fries will be crisp throughout Recipe Number 49 added on 2006-10-05
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