French Fries. I don’t need to say much more than that. Everybody loves them and everybody wants to know how to achieve the perfect fry. Well, for something that would seem so simple, there are nuances.
First, it is the quest for the right potato. I defer to Xavier, the chef. His choice is always the Mona Lisa when we are in France. In the USA, they are not available and the search begins. Though the Mona Lisa is a somewhat waxy potato, that is not his first criteria. His first criteria is that the potato has NEVER been refrigerated. He also would like to see a little dirt left behind, and an eye or two is not bad either.
The only other ingredient is the fat for frying.
Spectrum non-hydrogenated all vegetable shortening. It is available in most all grocery stores
- SPECTRUM SHORTENING
- Wash, peel and cut potatoes. .
- Heat shortening to 325 degrees. There should be enough shortening so that potatoes can be submerged. Add potatoes and fry at this low temperature just until they are cooked. Do not brown or crisp at this point. Remove and drain. Set aside until ready to serve. You have blanched cooked the fries. This step may be done early in the day and left at room temperature until ready to finish.
- When ready to serve, heat shortening to 375. Add blanched fries and cook until brown and crisp. Season with salt.