We've got a minor french fry problem here at the Sugar HQ. At least once a week someone will announce "french fries in the front." I'm not totally sure how they end up in the office (although there are rumors of
house elves interns grudgingly forced to run across the street to the nearest french fry vendor), but I usually end up partaking in a fry or ten. Well, today is National French Fry day, so I hope that they magically appear. If not we'll just have to make our own. To make your own, check out this classic french fry recipe, just
This is a classic single-fry method, for a crispier fry, try the twice fried recipe from Balthazar.
3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes, peeled, rinsed, and dried
Sea Salt, to taste
1. Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters. Heat the oil to 325°F.
2. Using a chef’s knife or a mandoline, cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 1 cup each.
3. Fry the potatoes until lightly colored but not brown, 4 to 5 minutes per batch. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
4. Heat the oil to 375°F. Fry the potatoes in 1-cup batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.