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Prep Time: 15 minutes
Cook Time: 30 minutes
A mandoline enables you to cut potatoes into thin, even pieces for French fries quickly and easily. Soaking the potatoes in ice water helps remove excess starch. Be sure to dry them thoroughly as the moisture can cause splatters and explosions when the food comes into contact with hot oil.
- 2 lb. baking potatoes, peeled and cut into
- Vegetable oil for frying
- Salt, to taste
- 5 garlic cloves, chopped
- 3 Tbs. chopped fresh flat-leaf parsley
Wine PairingThis pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.
Directions:Soak the potatoes in a bowl of ice water.
Pour the oil into a deep fryer and heat to 325°F according to the manufacturers instructions. Line a tray with paper towels.
Drain and dry the potatoes well. Working in batches, fry the potatoes until just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.
Reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown and crisp, about 2 minutes. Transfer the fries to a heatproof bowl, add salt, garlic and parsley, and toss to coat the fries. Serve immediately.
Adapted from Williams-Sonoma Kitchen Library Series, Potatoes, by Diane Rossen Worthington (Time-Life Books, 1993).