Prep - (1-1/2 hrs - 20 min work)
Run - (25 min (3 batches))
- Peel POTATOES and cut into French Fries about 1/4 inch
on a side, but not greater than 3/8 inch. Place in a pot with 2 qt
Water, then stir in 2 T Vinegar. Bring to a boil and
simmer until potatoes are just cooked through, about 10 minutes.
Drain well, and set out on paper towels to dry for about 10 minutes
- In a Kadhai, Wok or other
suitable deep fry container, bring Oil up to
400°F/200°C. Fry Potatoes in batches that are not
crowded in the oil for 50 seconds only. OK, my antique stove
can't quite maintain 360°F, so I give them 60 seconds. Drain
and place on paper towels. Bring the oil back to 400°F and do
the next batch, until all are done. Let them cool for at least 30
- The Fries can be frozen at this point. Freeze them in a
single layer, then pack into plastic bags. When needed, they can
be fried without thawing. Freezing actually improves the quality
of the finished fries, and they can go into the hot oil without
- Heat the Oil back to 400°F and fry the Fries
in batches, and over sufficient heat to keep the oil at about
360°F/180°C. Watch the color carefully. The fries should
be fished out and drained when a medium blonde. They should never
be darker than shown in the photo. Fish them out with a
Spider, which will take much
less oil with them than other devices. Salt to taste immediately,
and let drain on paper towels.
- While additional batches are being fried, you can hold Fries in
a 200°F/93°C oven, if desired.
- When all done, filter your oil through paper towels and store in
a glass jar or metal can away from heat and light so it is good for
several more batches, or you can use it for other frying jobs,
including pan frying.