Welcome to my home, where whatever happens to show up in the mail from Amazon inspires dinner. Yesterday the Kitchen Elite V Blade Mandoline Slicer showed up and my first thought was, “finally, an easy way of cutting potatoes!” so I decided to make fries for dinner. I found some pork belly in the freezer and considering how incredibly warm and beautiful it’s been, barbecue was the only option; since I’ve been eating kale and arugula all week, coleslaw was a well-deserved indulgence.
You deserve to know how the perfect fries are made; so here is a basic formula for thinner cut fries, you can adjust cooking time based on thickness and please season to your desired taste.
- Slice your desired amount of russet potatoes about 7mm, a little more than 1/4 inch, thick (peeling is a matter of aesthetics but please wash thoroughly)
- Rinse potatoes under running water to get rid of excess starch
- Drain potatoes and splash with 1tsp of apple cider vinegar per pound of potatoes; do not rinse
- Place potatoes in a large container, add enough water to completely cover the potatoes
- Refrigerate for at least 2 hours
- Heat a generous amount of peanut oil in a heavy-bottomed pan to 320-350°F
- Drain and pat dry potatoes
- Fry potatoes in small batches for 4 minutes, immediately transferring to a towel-lined baking sheet. Keep oil for final frying
- Refrigerate potatoes, uncovered, for at least an hour for same-day use or freeze for use within two weeks. Thaw before final frying
- Reheat oil to 400°F
- Fry potatoes in small batches for 3 minutes or until desired crispiness is achieved (stacked against each other, nobody wins)
- Transfer to towel-lined baking sheet and season as desired