INGREDIENTS

INSTRUCTIONS

To make French Fries at home, use only long white Burbank Russets. Peel and
cut in half lengthwise.  It will be easier to manage them when you cut each
then into strips with a sharp knife.  Place cut sides of potatoes on a
board and remove a thing slice from each end and a slice from the rounded
longside of it, too. You know have almost a rectangle shape to work with.
Slice this into 1/4" thick strips. Place in a deep refrigerator container.
Mix 1 quart water with 1/2 cup white vinegar, repeating it until you have
enough to cover potatoes. Cover the container and chill the submerged
poratoes several hours.  This draws out the starch that makes a fried
potato, otherwise limp and holds the grease.  Drain them well on paper
toweling.
Drop a few at a time, using a French frying basket, into 425 degrees F --
oil, at least 4" deep in heavy 2 1/2 quart saucepan.  Let them "blanche" in
the oil rather than fry completely, removing the potatoes after 1 minute.
At once drop them into a freezer container or on a cookie sheet & place in
your freezer for 10 minutes.  Return them to the oil to fry till golden
brown at that time, draining them well on paper toweling.
Salt them as you wish, which also helps to evaporate any excess greease ont
he finished potatoes.  Most of the salt will fall off when the potatoes are
transfered to serving plates.
If the oil is not hot enough the potatoes will be greasy.  A good
combination is 1 pint corn oil to 1 cup Crisco shortening, using as much as
is needed for the amount you are preparing, keeping ti 4" deep at 425
degrees F -- in the pan.
Source:  Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985
Posted to MM-Recipes Digest V3 #295
Date: Sun, 27 Oct 1996 08:25:35 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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