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Monthly Archives: October 2011
Some of the best meals I’ve ever eaten has had fries in it, from the steak frites at Bouchon to animal-style fries and a Double Double burger at In-N-Out, it’s one of the worlds favorite foods. Here’s another great recipe from Michael Symon’s book on how to cook the perfect fries.
2 pounds russet potatoes
Canola oil, for deep-frying
1 teaspoon chopped fresh rosemary
1 teaspoon coarse sea salt
Peel potatoes and cut into long fries about 1/4 inch thick. As you cut them put them in a bowl of cold water.
Heat the oil to 275 F.
Drain the fries and pat dry. Work in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.
Remove them from oil
And rinse under cold water to remove excess oil and starch for a crispier fry later.
Cover a baking sheet with paper towels and lay the fries on top. Chill completely in the fridge.
Heat the oil to 350 F and add fries , in batches, if necessary and cook until golden brown, about 5 minutes. I ended up cooking them for about 6 minutes and 4 minutes in I added some fresh rosemary (Symon’s recipe says to add the fresh rosemary at the end when seasoning with salt).
Remove them from the oil to a large paper towel lined bowl and season with the rest of the fresh rosemary and salt.
Homemade condiments makes any meal taste better…