Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Sometime in the 1700s, an unsung culinary genius decided to try dropping a potato into hot fat. After that moment, the fried potato took the world by storm. Both the Belgians and the French take credit for this development. Thomas Jefferson reportedly featured “potatoes served in the French manner” at Monticello in 1802. As simple as they are delicious, French fries can be one of the toughest dishes to cook.

2 pounds Burbank-russet potatoes, peeled and sliced into fries
2–3 quarts peanut or canola oil for frying
salt and black pepper to taste

Fill a deep pot or home-style fryer halfway or according to manufacturer’s directions with oil. Preheat oil to 330°F. Line a baking sheet with several layers of paper towels and set aside. Place cut potatoes immediately after slicing into a bowl of ice water for 20 minutes or until ready to use to release starch and to keep oxidizing. When ready to cook, place fries on paper towels and allow to dry thoroughly. Fry potatoes in batches so pan isn’t crowded and oil temperature does not plummet. Cook each batch 3 minutes or until potatoes are soft but not browned. Remove potatoes with a long-handled metal strainer and drain on the lined baking sheet. This may be done 1 hour prior to cooking. When ready to serve, increase oil temperature to 375°F. Fry potatoes, one batch at a time, 4–5 minutes or until golden and crispy. Drain on fresh paper towels, seasoning to taste with salt and pepper. Serve immediately with ketchup or dipping sauces.

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