- 4 large russet or kinnebec taters, peeled and reduce 1/4 by 1/4-inch thick batons
- 2 quarts peanut oil
- Pepper and salt
Directions
Rinse cut taters inside a large bowl with a lot of cold flowing water until water becomes obvious. Cover with water by 1-inch and canopy with ice. Refrigerate a minimum of half an hour and as much as a couple of days.
Inside a 5-quart pot or Nederlander oven fitted having a chocolate or deep-frying thermometer, (or perhaps in an electrical deep fryer), heat oil over medium-low heat before the thermometer registers 325 levels F. Make certain you have a minimum of 3 inches of space between the top oil and the top pan, as fries will appear when they're added.
Drain cold water from cut fries and wrap potato pieces inside a clean dishcloth or tea towel and completely pat dry. Boost the heat to medium-high and add fries, a few at any given time, towards the herbal. Fry, stirring from time to time, until taters are soft and limp and start to show a blond color, about six to eight minutes. Utilizing a skimmer or perhaps a slotted spoon, carefully remove fries in the oil and hang aside to empty in writing towels. Let rest not less than ten minutes or as much as 2 hrs.
When prepared to serve the Fried potatoes. reheat the oil to 350 levels F. Transfer the blanched taters towards the herbal and fry again, stirring frequently, until golden brown and puffed, about one minute. Transfer to paper lined platter and sprinkle with pepper and salt, to taste. Serve immediately.
Recipe thanks to Emeril Lagasse, 2003