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The Ultimate French Fries

08 Oct

If there is one food that I would ask for if I was on death row, or if I could have any food in the world, or if there is a food that I associate with one of greatest days in my life, it would be french fries. Not just any french fries but really good homemade ones with sea salt and malt vinegar.  ( I do like McDonalds fries, I am ashamed to admit) 

French fries bring back some of my favorite memories.  I remember when I was in nursing school, my good friend and I would go the the Prairie Schooner ( which was a much smaller restaurant back then and was located on 25th street.  We would go there several times a week to study and order a large order of thier amazing french fries.  The next memory was when I was pregnant with Kallie and so sick.  The only thing that sounded good was french fries from a restaurant on Washington Blvd. called Sandy’s.  Dave made a late night run many a night.  Then there was the night that Jordan was born.  After all the family left and it was just me and Jordan, my nurse came in with a huge order of hot french fries. I had been so sick for so long and these tasted so good.  So here was me holding my beautiful baby girl in one hand and hot fries and a diet coke in the other.  Somewhere I heard that you are never as close to heaven as when you have a baby, and that night, I knew it for sure!!!  I also have such fond memories of eating fish and chips sitting on the beach at Alki Point in Seattle.  This was a frequent family outing for us kids.  So all and all french fries elicit all of the wonderful feelings that I have collected through the years.

INGREDIENTS

5 POUNDS RUSSET POTATOES
VEGETABLE OIL FOR FRYING
SEA SALT

PEEL AND RINSE POTATOES, THEN CUT THEM INTO STICKS BY CUTTING THE POTATO IN FOUR OR FIVE VERTICAL PIECES, THEN CUTTING EACH PIECE INTO STICKS.  PLACE THEM IN A LARGE BOWL AND COVER WITH COLD WATER, THEN ALLOW THEM TO SOAK FOR TOW OR THREE HOURS.  WHEN YOU’RE READY TO MAKE THE FRIES, DRAIN OFF THE WATER AND LAY THEM ON TWO BAKING SHEET LINED WITH PAPER TOWELS.  BLOT THEM WITH THE PAPER TOWELS TO DRY THEM.  HEAT A FEW INCHES OF OIL IN A HEAVY POT TO 300 DEGREES  ( I USE MY DEEP FRYER. IN 3 OR 4 BATCHES, COOK THE POTATOES FOR ABOUT 4 TO 5 MINUTE PER BATCH, OR UNTIL THE POTATOES ARE SOFT.  THEY SHOULD NOT BE BROWN AT ALL. REMOVE EACH BATCH AND DRAIN ON NEW PAPER TOWELS. ONCE ALL ARE COOKED, HEAT THE OIL TO 400 DEGREES.  WHEN THE OIL IS HOT, START FRYING THE POTATOES IN BATCHES AGAIN, COOKING UNTIL THEY ARE GOLDEN BROWN.  REMOVE THE FRIES AND DRAIN AGAIN.  SPRINKLE WITH SEA SALT OR SEASONING SALT.  THESE ARE GREAT SERVED WITH MALT VINEGAR.  IT REMINDS ME OF FISH AND CHIPS AT ALKAI POINT IN SEATTLE.

These are so cute and fun to serve french fries in.  They can be purchased at this website  Breadbaskets.com

They also have the cutest baskets for sandwiches or burgers.  How cute are these.

These fries are great with Malt vinegar.  Either season with sea salt or seasoning salt.  You can make homemade fry sauce by mixing ketchup and mayo.

There is anothe great recipe for fry sauce that has a little more of a kick to it.  This is like the fry sauce that was served with the fries at Jakes

2 parts Mayo
1 part Ketchup
1 part BBQ sauce
Mix

 
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Posted by on October 8, 2012 in Recipes

 

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