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1
Fill a deep-fryer or a deep pan with oil.
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Heat to 325.
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Wash and dry each potato well.
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Dont peel them.
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Cut the potatoes in half lengthwise and then into 1/2-inch fingers.
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Try to cut even pieces so you wont have any cooking issues later.
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Blanch the fries in batches in hot oil.
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Dont crowda gallon fryer will hold 2 to 3 potatoes worth of fries at a time.
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Cook for 7 to 8 minutes, til they give when you pinch them softly.
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Drain in a single layer on paper towels or brown paper bags, and let them cool down to room temperature.
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11
Raise the temperature of the oil to 375.
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Add the fries in batches (dont crowd them this time either) and fry again til golden and erect, another 7 to 8 minutes.
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13
Drain on paper towels or brown paper bags and season right away with salt.
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14
Serve as fast as you canfreshly cooked, hot, and crispy.
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15
Every cook at the Dinosaur knows Im a real pain in the balls when it comes to french fries.
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16
If their fries are flaccid I challenge their manhood.
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The fries have to be crisp and erect or they just dont cut it.
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Fries have been my passion for as long as I can remember.
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But it wasnt til we started making them that I truly became obsessed.
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Between our two restaurants, we go through a mother lode of potatoes every week.
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So with that much at stake, Ive become real fussy about the potatoes we use.
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Thats because the secret to really great fries is locked into each and every potato.
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You wont know how age and type have affected its sugar and starch content til you fry it up.
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Picking the right potato is key.
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For the most part, the russet potato is great, but at some times of the year we get better results from the all-purpose potato.
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Before we put in a big potato order, well have six or seven samples sent to the restaurant to test.
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When we find one that cooks up perfectly, we book it.
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If youre lookin to make great fries, why not test a couple of types of potatoes yourself to see which one performs best for you?
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Look for potatoes that are even in size and dont have any eyes or sprouts.
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Cut them evenly, and make sure they re nice and dry before you fry them.
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31
Peanut oil seems to be the best oil to use because it has a high smoking point and can be reused for several batches of fries on different days.
