REAL FRENCH BISTRO FRIES

Steps:

• As you can see we have several options to impart different taste here and I am sure many have their own approached to seasoning the finally product. What we are going for in this post is the texture and color and the fries receptiveness to what ever seasoning you use. 1. Peel the potatoes; it's OK if some of the peel remains. Not much but a little is OK. Slice the potatoes no more than 5 to 6 inches long, about 1/4 inch high and 3/4 inches wide. This is important because if they are cut to thin they can be too crispy or over cook to quickly. Too large and they are mushy, too long and many will break during the process. Next place them in an ice water bath for 20 - 30 minutes. 2. In a large stock bring about 1 to 2 gallons of water (depending on the sixe of your pot) to a rolling boil. Add the fries and blanch them for 4 minutes. Quickly remove and drain move move the fries to an ice bath for a minute to stop the cooknig process then drain. Pat dry with paper towels being careful not to break or smush any. (Is smush a word?) 3. Rinse and dry the stock pot well. Add peanut oil and heat to 375°F. Add the blanched potatoes and fry for 4 to 5 minutes until they are golden lightly brown in color. Quickly drain on paper towels and sprinkle with salt and pepper to taste or us the salt, pepper and the Angle Dust mix as an option. Now go out and amaze everyone. A few things to remember: ■Do not over load the fryer ■Do not fry them until they are medium or dark brown ■You can fry them much later after blanching them even storing them in the fridge but don't freeze them ■Season them as soon as they are removed from grease and draining on the paper towels ■Never cover the pot with a lid as this is a fire hazard