Recipe - The Real French Fries by primusboy


									Recipe - The Real French Fries
Ingredients for 4 persons
8 large premium potatoes
(olive) oil to fry
I use either olive oil or high oleic sunflower oil; both can withstand
high temperatures without burning and last much longer than regular
vegetable oils. Filter the oil after each use.
Peel and wash the potatoes, dry thoroughly
Cut in 1/3x1/3 inch (8 mm) pieces or smaller
Heat the oil to 355F (180C) and insert the fries. Due to the high
temperature a thin coating forms around the fries, which prevents
excessive absorption of oil. However, the cold fries reduce the
temperature of the oil to around 355F (160C).
Reduce the temperature to 300F (150C) and let fry for 8 minutes (less if
fries are smaller). During the beginning, stir with a fork to prevent
sticking of fries to each other.
Carefully remove the fries (they are very breakable) and let drain
Heat the oil to 375F (190C) and fry until golden brown, typically 30
seconds. After 15 seconds, stir cautiously with a fork to separate
sticking fries.
Drain, dry with kitchen paper and add salt to taste. Serve immediately.
Try mayonnaise instead of ketchup.
Too much work? A good excuse to visit my restaurant
( where we also give cooking lessons.
James Post moved to Grenada after a career in the high tech electronics
industry in the Netherlands. In 2000 he felt it was time for a change and
moved to the Caribbean to realize his dream: to build a small,
sustainable resort At age 8 he was
already making Croquettes (a Dutch specialty) and became a passionate
cook and food lover. He considers Grenada to be one of the most beautiful
islands in the world, which was an important reason to select this
island, in addition to friendly, peaceful people.
He encourages readers to ask questions; he can be reached per email at

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