French-Fried Potatoes

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             FOOD FUNNY
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Here are some interesting questions from Anna Welander:

Why aren't they called bakies instead of cookies?

When will they make a decaffeinated coffee table?

After eating, do amphibians have to wait one hour before getting out of the water?

Why do packages of circus peanuts include nutritional facts?

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             TODAY'S RECIPE
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I know you have had French fries thousands of times, but how many times
have you had really great French fries? That's what I thought. There are
two "secrets" to this no-fail recipe: you should use russet baking
potatoes (also known as Burbank and Idaho potatoes) that have been aged
in a dark, cool place for a couple of weeks, or until you can no longer
pierce or scrape the skin off with a fingernail (these are referred to
as mature potatoes in the potato business); and you need to fry them
twice. Follow this recipe for the best French fries you've ever cooked.

French-Fried Potatoes

2-3 large mature baking potatoes, peeled
Vegetable oil for deep frying
Salt to taste

Cut the potatoes into 1/4-inch (5 mm) sticks and soak in lukewarm water
for 15 minutes. Drain and pat completely dry with a dish towel. Heat the
oil to 330F (165C) on a candy or deep-frying thermometer. Fry the
potatoes in batches of about 1 cup (250 ml) until the sputtering stops,
about 2 minutes. Drain on paper towels and let rest at room temperature
for at least 15 minutes. Raise the temperature of the oil to 365F (185C)
and fry in batches until crisp and golden brown, about 3 minutes. Drain
on paper towels and season generously with salt.
Serves 4 to 6.
Received on Tue Apr 29 18:49:36 2008