Master Recipe
French Fries
serves 4
NOTE: For those who like it, flavoring the oil with a few
tablespoons of bacon grease adds a subtle, meaty flavor to the
fries. Their texture, however, is not affected if the bacon grease
is omitted.
2 pounds russet potatoes, peeled and cut into lengths 1/4 by 1/4 inch thick (see figure 5)
2 quarts peanut oil
4 tablespoons strained bacon grease (optional)
3 large brown paper bags
Salt and ground black pepper
INSTRUCTIONS:
1. Rinse cut fries in large bowl under cold running water until water turns from milky colored to clear. Cover with at least 1 inch of water, then cover with ice. Refrigerate at least 30 minutes. (Can be refrigerated up to 3 days ahead.)
2. In 5-quart pot or Dutch oven fitted with clip-on-the-pot candy thermometer, or in large electric fryer, heat oil over medium-low heat to 325 degrees. As oil heats, add bacon grease. Oil will bubble up when you add fries, so be sure you have at 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 half of fries, a handful at a time, to hot oil. Fry, stirring with Chinese skimmer or slotted spoon with large holes, until potatoes are limp and soft and start to turn from white to blond, 6 to 8 minutes. (Oil temperature will drop 50 to 60 degrees during this frying.) Use skimmer or slotted spoon to transfer fries to brown paper bag; spread out on bag to drain. Fry remaining potatoes and drain on second bag. Let fries rest at least 10 minutes. (Can stand at room temperature up to 2 hours.)
4. When ready to serve fries, reheat oil to 375 degrees. Using paper bag as a funnel, pour potatoes from one bag into hot oil. Discard bag and open a clean bag on counter. Fry potatoes, stirring fairly constantly, until golden brown and puffed, 2 to 3 minutes. Transfer to open paper bag. Fry remaining potatoes and add to new bag with other fries. Season to taste with salt and pepper or other seasoned salt, close bag, and shake well so bag absorbs excess oil and fries are coated evenly with seasonings. Remove fries from bag and serve immediately.
VARIATIONS:
Spicy Fries
Combine 1 teaspoon chili powder, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, and 1/8 to 1/4 teaspoon cayenne pepper in small bowl. Use this mixture in place of black pepper (and with salt) in step 4.
Steak Fries
Peel potatoes or scrub well and leave peels on. Cut into lengths 1/2 by 1/2-inch thick. Proceed as directed in recipe for french fries, increasing frying time in step 3 to 10 minutes.