Slathered Gourmet French Fries
July 27, 2010//Comments Off on Slathered Gourmet French Fries
- Large potatoes (Idaho, Russet, or Yukon Gold..I usually figure on one to two per person)
- Oil for deep frying (Peanut or Canola Oil)
- Ice water
- Sea Salt or Flavored Salts
- Slather Brand Slatherin’ Sauce® for dipping
- Cut the potatoes (washed but unpeeled) into fries about 3/8″ thick. (Thin fries soak up too much oil.)
- Soak the cut fries in ice water for at least 30 minutes and up to 2 days. My dad, Earl Rhea, always soaked his potatoes before frying. He told me it just made them taste better!!! Actually what is does is removes a lot of the starch which makes them less sticky when frying. Pat the soaked fries dry with a paper towel or dish towel before frying so the oil won’t splatter.
- In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; this will blanch the potatoes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels and/or brown paper bags for at least half an hour, up to 2 hours.
- When you’re ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes.
- Drain again on paper towels, transfer to a serving dish and season with sea salt or other interesting flavored salts and serve with generous amounts of Slather Brand Slatherin’ Sauce® for dipping.