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.
- 1 ½ pounds Idaho or boiling potatoes
- 2 cups peanut oil, at room temperature
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.
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.)
Taste one or two. Drain and blot with paper towels. Salt the frites just before serving. Eat with strong Dijon mustard.