Fresh-Cut Fries

Directions

1. 1
   Fill a deep-fryer or a deep pan with oil.
2. 2
   Heat to 325.
3. 3
   Wash and dry each potato well.
4. 4
   Dont peel them.
5. 5
   Cut the potatoes in half lengthwise and then into 1/2-inch fingers.
6. 6
   Try to cut even pieces so you wont have any cooking issues later.
7. 7
   Blanch the fries in batches in hot oil.
8. 8
   Dont crowda gallon fryer will hold 2 to 3 potatoes worth of fries at a time.
9. 9
   Cook for 7 to 8 minutes, til they give when you pinch them softly.
10. 10
    Drain in a single layer on paper towels or brown paper bags, and let them cool down to room temperature.
11. 11
    Raise the temperature of the oil to 375.
12. 12
    Add the fries in batches (dont crowd them this time either) and fry again til golden and erect, another 7 to 8 minutes.
13. 13
    Drain on paper towels or brown paper bags and season right away with salt.
14. 14
    Serve as fast as you canfreshly cooked, hot, and crispy.
15. 15
    Every cook at the Dinosaur knows Im a real pain in the balls when it comes to french fries.
16. 16
    If their fries are flaccid I challenge their manhood.
17. 17
    The fries have to be crisp and erect or they just dont cut it.
18. 18
    Fries have been my passion for as long as I can remember.
19. 19
    But it wasnt til we started making them that I truly became obsessed.
20. 20
    Between our two restaurants, we go through a mother lode of potatoes every week.
21. 21
    So with that much at stake, Ive become real fussy about the potatoes we use.
22. 22
    Thats because the secret to really great fries is locked into each and every potato.
23. 23
    You wont know how age and type have affected its sugar and starch content til you fry it up.
24. 24
    Picking the right potato is key.
25. 25
    For the most part, the russet potato is great, but at some times of the year we get better results from the all-purpose potato.
26. 26
    Before we put in a big potato order, well have six or seven samples sent to the restaurant to test.
27. 27
    When we find one that cooks up perfectly, we book it.
28. 28
    If youre lookin to make great fries, why not test a couple of types of potatoes yourself to see which one performs best for you?
29. 29
    Look for potatoes that are even in size and dont have any eyes or sprouts.
30. 30
    Cut them evenly, and make sure they re nice and dry before you fry them.
31. 31
    Peanut oil seems to be the best oil to use because it has a high smoking point and can be reused for several batches of fries on different days.