Nothing can be as good as really good french fries.
We think of them as part of the junk food that fast food places serve, but in other parts of the world the french fry is held in high esteem.
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The French call them frites, the Germans know them as pomfrit, patatas fritas in Spain, and patatine fritte to the Italians, and so it goes, on and on.
Lots of people have figured out that if you cook good potatoes in hot oil, something truly exceptional results.
Perhaps the next question is what to dunk a good fry in.
The Brits use vinegar on their chips (although in truth a chip is a thicker cut fry), of course in the USA it is catsup, but a good mayonnaise is also hard to beat.
A purest, prude that he is, will eat them only neat, unadorned. If you want to add a Southern flair, try Mississippi sweet potatoes.
But no matter what the type of tater, the proper technique is essential. Take the time to cook them right and you will never go back to the old way.
Great french fries
Idaho potatoes, roughly peeled and sliced into the classic fry shape
1 large pot of peanut oil, but only half full
Place the cut potatoes in a large bowl of ice water and let them sit for at least 45 minutes, the dry the potatoes thoroughly. Bring the oil to 280 f, and, cooking in small batches, fry (blanching really) 6 to 8 minutes. Remove the fries and let them cool for 15 or 20 minutes. Increase the temp of the oil to 375 f and cook, again in small batches, for 2-3 minutes. Drain them on paper towels, then add to a large bowl and add salt to taste. Serve immediately.