| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Idaho or boiling potatoes |
| 2 |
c |
Peanut oil; at room temperature |
|
|
Salt |
INSTRUCTIONS
Wash and peel the potatoes, and with a French-fry cutter or a kitchen
knife, cut them into long strips with a square cross section about 3/8-inch
on a side. Wash them briefly under cold water and dry with a cloth. Put
them into a pan about 10 inches in diameter with sides at least 4 inches
high. Just cover with peanut oil. Place the pan over the highest heat. When
the oil has exceeded 200 degrees, it will begin to bubble, firs softly and
then furiously, and by the time it reaches 350 degrees, the potatoes will
be a deep golden brown and ready to eat. (Make sure the temperature never
exceeds 370 degrees.)
Taste one or two. Drain and blot with paper towels. Salt the frites just
before serving. Eat with strong Dijon mustard.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9291
Converted by MM_Buster v2.0l.
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