Sunday Brunch: Jeffrey Steingarten's Easy Frites
This is a ridiculously easy french fry recipe my friend Jeffrey Steingarten published in his wonderful book The Man Who Ate Everything. I have made it many, many times with absolutely splendid results. Jeffrey suggests serving these fries with dijon mustard, but ketchup will do just fine. If you want to try something different, tartar sauce also makes a superb french fry dipping sauce. I know some serious eaters might be asking "french fries for brunch?" My response: Why not?
French fries are good any time. If you want to make them a little more brunchy, serve them with Johnny Apple's crazy creamy, crazy good scrambled eggs.
Easy Frites
-Makes plenty of french fries -
Ingredients
1 ½ pounds Idaho or boiling potatoes
2 cups peanut oil, at room temperature
Salt
Procedure
1. Wash and peel the potatoes, and with a French fry cutter or a kitchen knife, cut them into long strips with a square cross section about 3/8 inch on one side. Wash them briefly under cold water and dry with a cloth. Put them into a pan about ten inches in diameter with sides at least four inches high. Just cover with peanut oil.
2. Place the pan over the highest heat. When the oil has exceeded 200 degrees F, it will begin to bubble, first softly and then furiously, and by the time it reaches 350 degrees F, the potatoes will be a deep golden brown and ready to eat. (Make sure that the oil temperature never exceeds 370 degrees F.)
3. Taste one or two. Drain and blot with paper towels. Salt the frites just before serving. Eat with strong Dijon mustard.
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8 Comments:
This is contrary to what Alton Brown says.
He says fry at proper temperature (350°) and the water being driven out of fries keeps oil from penetrating the fry making it greasy
Alton then fries a second time. 375° I believe
http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html
Plus for more info --- His entire fish and chips show is on youtube. In two parts with part two having more info
gaffer at 10:30AM on 08/03/08
Wow. I pulled my copy of Steingarten's book just last night just for his thoughts on fries. How funky is THAT? I followed his instructions and my fries were superb - easily the best that I've ever done. The main difference between the instructions that I've used prior - Bourdain's - is that Joel wants you to blanch longer. Oh that and to fry them in horse fat which for obvious reasons wasn't going to happen. Still the 10 minute blanch was the ticket. Alton says 320deg for the blanch but frankly the 260deg blanch that Bourdain and Roubuchon suggest doesn't make for a greasy fry.
(Oh and they went perfect with my Slow Roast Jerk Chicken Wings and horseradish ranch dipping sauce!)
Bunnyman at 12:21PM on 08/03/08
there is no blanching in this recipe. it is one step which is why it is called an easy recipe.
coolname at 2:33PM on 08/03/08
what do I do with the leftover, used oil? I always want to deep fry things but I never do it because I'm afraid of the big greasy pan of oil afterwards. Every recipe book and cooking show always show you how to fry things but never what to do with the leftover oil.
acidspit at 3:39PM on 08/03/08
acidspit:
Save it. If you strain it and keep it in the fridge you can use it again. But only for frying. And you can only use it about one or two more times before heat damage to the oil will cause it to start to break down and get funky.
After that you've got to chuck it.
jpolk at 4:32PM on 08/03/08
jpolk:
chuck it where? obviously not down the drain. Do it put it in a separate container and throw the entire kit and kaboodle away?
acidspit at 11:59AM on 08/04/08
Mmm, I love dipping my fries in (homemade) tartar sauce. Tangy and delicious!
feistyfoodie at 12:52PM on 08/04/08
@acidspit: I take an old coffee can and keep it in the freezer. Pour the used oil into that and it will freeze solid. Keep on using the can and then toss it when it's filled. Or you can try to scrape out the solid oil into the garbage, but I just usually chuck the can.
TodayIsTomorrow at 2:14PM on 08/04/08