Based on a recipe from
Cook's Illustrated February 2005. Read the story behind this dish in
Sunday, Dinner for Two. Start this recipe about one hour before meal time.
Serves 2.
Instructions
- Scrub the potato to remove any dirt from the exterior, do not peel.
- Cut the potato into 12 wedges each about ¾-inch across on the skin side. (Cut the potato in half lengthwise. Cut each half into thirds lengthwise. Cut each piece in half lengthwise.)
- Place the potato wedges in a bowl, cover with water and ice, and refrigerate for at least 30 minutes.
- Place the oil in a Dutch oven over medium-low heat and heat to 325°. You
should have about 3-inches between the oil and the top of the Dutch
oven.
- Remove the potatoes from the refrigerator, drain the ice water, and dry them in a clean kitchen towel.
- Increase the heat to medium-high and carefully add the potato wedges.
- Cook, stirring occasionally, until the potatoes are limp and soft and gold, about 10 minutes.
- Transfer the fries to a triple layer of paper towels and let rest for at least 10 minutes.
- Heat the oil to 350° and return the fries to the hot oil.
- Fry the potatoes, stirring frequently, until medium brown and puffy, about 8 minutes.
- Transfer the fries to a triple layer of paper towels, season with salt and pepper, and serve while hot.
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Wash the potato and cut into twelve wedges. |
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Refrigerate the potatoes for at least 30 minutes in the refrigerator. |
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Cook in hot oil for 10 minutes. |
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Rest for 10 minutes. |
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Fry again and brown and fluffy, drain on paper towels, season and serve. |
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