15
Better than Fast Food French Fries
Makes about 6 servings
peanut or vegetable oil for frying
2
russet potatoes
kosher salt and freshly ground pepper to taste
Heat the oil in the Waring Pro
®
Professional Deep Fryer
to 325°F.
Cut potatoes into french fry-cut uniform sticks (about
6 x 6 mm) or into slices ¼ inch or less thick. As you cut,
put the potatoes in a bowl of ice water to keep them from
turning brown.
Drain and dry the potato strips completely and thoroughly.
They cannot be at all wet, or the oil will spatter and
spit. Fry the potatoes in small batches. Cook for about
3 minutes, remove and drain on layers of paper towels.
Increase temperature of oil to 375°F. In small batches
again, fry the potatoes for a second time, this time about
4 minutes, until golden and crispy. Drain on fresh layers
of paper towels. Season to taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or Creole
seasonings, and chili powder.
