Ingredients
5 Russet Potatoes
One per person should do it!
Oil for deep frying
salt
Directions
Scrub the potatoes to remove the soil.
Hand cut the spuds to desired size.
You can cut wedges if you want steak fries. I also have a push through cutter to make regular fries.
Leave the skins on for a nice rustic look or peel them if you want naked ones!
Now soak your cut potatoe in cold water for at least an hour, longer if you can in the fridge to get the starch out.
Dry your fries really well with some kitchen paper and let them stand on a wire rack. The drier the better before you drop them into your oil.
Set deep fryer to 140 C or heat your oil to medium high in a pan. The idea here is to blanch the fries not crisp them. You know you have done it right if the potatoe is cooked through but not crispy. They will take about 6 minutes or so.
Now pull your fries form the oil and let them drain, you can leave these fries sitting for a couple of hours until you are ready to serve dinner. They should be the last thing you cook off before you plate.
When you are ready to plate dinner, drop the fries into the oil again. This time the oil needs to be hot,190C. They will only take a minute or two to crisp up, you will have to keep an eye on them to ensure you get the amount of browning you like.
When they look good for you, pull them from the oil and drain and season.
Plate
These steak fries go great with Steak Frites !
The deep fryer!
Push cutter for the fries.
Nicely cut 1/4 inch fries the easy way!
Rinse in cold water.
Let soak for an hour or more to get the starch out!
Hand cut steak fries post soak dryout period!
Soaked dried and double fried, these steak fries are perfection!
This is a batch of white potatoes I pushed through the chip cutter!
Mr Chippy it's called!
These fries are perfection too!
You can use any potatoe to make your fries whites, yellows, reds, but I have to admit the Russet makes a very good french fry indeed!
Yukon Golds work well too!
Has anyone tried chili cheese fries???
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