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Our Businesses: Special Affairs Catering ( Wedding Cakes and Other Goodies ! ) and Dolly's Seasonings Inc., the home of "Dolly's Seasoned Salt "

Monday, July 18, 2011

A Recipe ..... For You !

Well, the other day was Nationial French Fry Day !!!!!  Of course I hit the arches for the best french fries.  The secret, commercially is to add the fries to a fryer when they are frozen. When making fries from a fresh potato Julia Child taught me to fry them twice. First to cook the inside, then a second fry to golden them up. So here is a great recipe for homemade french fries that will rival Mickie D's !!!

Ingredients  4 Lg russet potatoes
                   Oil for Frying 

To make French fries, it’s best to use a high-starch potato, such as russet potatoes.
First, peel the potatoes, if desired, and store in cold water. Before cutting each potato, dry it and then cut a bit off one side to prevent it from slipping. Cut the potato into strips about 3/8"-inch by 3/8"-inch wide. The potatoes can be cut any size you like. Just make sure they’re evenly cut so they cook at the same rate. You can also use a mandoline to cut the potatoes.

Place the potatoes into the water to prevent browning and also to rinse off the excess starch and surface sugars. The potatoes can be cut and stored in the refrigerator up to one day in advance.

To begin, attach a thermometer to a large, heavy-bottomed pot. Make sure the prong doesn’t touch the bottom of the pot so you obtain an accurate reading.
Pour enough oil to reach about 2"-inches high. Heat the oil over medium to medium-high heat until it reaches between 300º to 325º degrees Fahrenheit or 150° to 170° degrees Celsius.

To blanch the potatoes, first set up a baking tray with paper towels or a clean kitchen cloth. Then gather a spider and make sure the oil is at the correct temperature.
Dry a handful of potatoes with another clean kitchen cloth. The potatoes must be dry so they don’t splatter once they hit the oil. Working in small batches, place the potatoes onto the spider and gently lower them into the oil. Blanch for about 1½ to 2 minutes or just until softened slightly. You might also want to use a timer so you can time each batch. This will ensure that all of the potatoes cook evenly.
When blanching the potatoes, they should not turn golden at all. When they are ready, remove them from the oil and place onto the baking tray. The potatoes should be just cooked through but still have some resistance when you squish them. Continue to blanch the potatoes in batches, making sure the oil has returned to the proper blanching temperature each time before adding more. If the oil is too cold, the potatoes will absorb more oil and be greasy.

Once all of the potatoes have been blanched, arrange them on the tray so they don’t stick together. Then chill in the refrigerator for at least an hour to ensure they are nice and cold. However, they can be stored for up to one day before cooking. Chilling the potatoes allows them to dry and, therefore, brown better once they are returned to the oil for the final cooking.

Once the potatoes have completely chilled, heat the oil to 400º degrees Fahrenheit or 200° degrees Celsius. Gather a large, stainless-steel bowl.
When the oil is ready, fry the potatoes for the second time. Place a handful of the potatoes onto the spider and lower into the oil. It can take anywhere from 1 1/2 to 5 minutes, depending on how crunchy you like your fries and how thick they were to begin with. Once crisp and golden, remove them from the oil and place them directly into the bowl. It’s important to season the potatoes while they’re nice and hot to ensure the seasoning sticks. Then give them a toss and serve immediately while you cook the next batch.

Of course, these delicious fries would not be complete without some ketchup or garlic aioli.

Season with Dolly's Seasoned Salt !  to taste !!!

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