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Vegetables & Sides

Perfect French Fries - 2014
​​​​​​​​​​​​​​Recipe courtesy of Ron Wozny

​Makes 4-6 Servings

INGREDIENTS
  • 2 pounds unpeeled russet potatoes (about 3 large), scrubbed
  • Canola oil (for deep-frying)

​​PREPARATION
Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.

Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.
​
For best results, serve each batch of fries immediately. If necessary, they can be kept warm on a rimmed baking sheet in a 300°F oven while the remaining potatoes are fried.

The perfect side for a fish fry at Trout Hollow Lodge!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking