Garlic/Onion Salt
1 tablespoon garlic salt
1 teaspoon onion salt
1/4 teaspoon ground black pepper
Fries
2 medium russet potatoes
4 to 6 cups vegetable oil (fryer filled halfway)
4 to 6 cups peanut oil (fryer filled rest of the way)
1. Combine garlic salt, onion salt, and pepper in a small bowl.
2. Slice potatoes with a slicer or mandolin set to 1/4-inch thick slices. Hold potato at a slight angle when slicing to produce fries that are about 2 to 3 inches in length.
3. Drop sliced potatoes into a bowl of water to rinse away starch. Pour out water, then fill bowl again. Pour out that water, then fill bowl again with water and add some ice. Let potatoes sit for 1 hour in the ice water.
4. Heat oils in fryer to 350 degrees.
5. When the potatoes are done soaking, drain them, then pour them out onto a clean dish towel. Blot fries dry.
6. When fries are dry drop about half into the hot oil and blanch for 2 to 3 minutes (fries should be soft in the center). Remove the fries onto a towel to cool. When all the fries are blanched, let them sit to cool for about 30 minutes. When fries are cool, fry them for the second time for 5 to 7 minutes or until fries are golden and crispy.
7. Pour fries onto a rack or towels to drain. Toss fries with a few pinches of the garlic/onion salt and serve hot.
Serves 4.
scarry scovies,frightful geese,Hillbilly chef
in the high desert of Milan NM.
