Yield: 4 servings
|4 mediums||Idaho or Russet potatoes|
|Coarse salt; to taste|
Peel potatoes, and cut into desired size and shape. To make thick French fries, slice the potatoes lengthwise into ¼-inch slices and cut again into ¼-inch strips. For shoestring potatoes, use a french mandolin fitted with the fine julienne blade. Make the basket-weave style by fitting the mandolin with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl and cover with water. Drain potatoes and dry thoroughly with a towel. Heat about 3 to 4 inches olive oil in a heavy-bottomed pot over medium heat. Using a thermometer, be sure the temperature is 325 degrees for the french fries and 375 degrees for the shoestring and basketweave potatoes. (NOTE: The oil needs to be just the right temperature ~- if it is too cool, the potatoes will act like a sponge and absorb the oil; conversely, if the oil is too hot, the outside of the potato will burn before the inside cooks through.) Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basketweave potatoes for 2 to 3 minutes, turning occasionally. The French fries need to cook for 5 to 6 minutes, turning occasionally. Transfer to a brown paper bag that has been lined with paper toweling and let cool for a few minutes. French fries need to be fried a second time; raise oil temperature to 375 degrees, and fry for about 1 to 2 minutes until crisp and golden. Remove from oil and drain again in the paper bag. Sprinkle with salt and serve. Makes 4 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... " Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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