Classic French Fries - CI

By norsegal8

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. Once you’ve peeled the potatoes, you can use a mandolin or V-slicer, rather than cut them by hand. To prepare steak fries, cut the potatoes one-third-inch to one-half-inch thick, and increase the cooking time to ten to twelve minutes during the initial frying and just a few seconds longer in the final fry. Idaho potatoes are also named "russet" or "Burbank".

Ingredients

• 4 Idaho potatoes, peeled and cut into 1/4-inch by 1/4-inch lengths
• 2 quarts peanut oil
• 4 tablespoons bacon fat (optional), strained
• Salt and ground black pepper

Details

Servings 4

Preparation

Step 1

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 larger 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 fries, a handful at a time, to hot oil. Fry, stirring with Chinese skimmer or large-hole slotted spoon, 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 to drain; let rest at least 10 minutes (can stand at room temperature up to 2 hours or be wrapped in paper towels, sealed in zipper-lock bag, and frozen up to 1 month).

4. When ready to serve fries, reheat oil to 350 degrees. Using paper bag as a funnel, pour potatoes into hot oil. Discard bag and set up second paper bag. Fry potatoes, stirring fairly constantly, until golden brown and puffed, about 1 minute. Transfer to paper bag and drain again. Season to taste with salt and pepper, or other seasoned salt. Serve immediately.