PASTOR MAYNARD’S FRENCH FRIES

PASTOR MAYNARD’S FRENCH FRIES

Maynard Pittendreigh

I have always believed that a day without French Fries is a day without vegetables!

Use Yukon Gold potatoes.  Many recipes have the cook fry the potatoes, remove, then fry again.  Don’t do that.  Fry once. Use Peanut Oil, as it can take the higher temperature.  Cook at a high temperature. 

1.     Peel the potatoes, but you can leave a bit of skin on here and there.

2.     Cut into strips.

3.     Put the potatoes in ice water for an hour or two.  This removes some starch and will make the potatoes have a crispiness.

4.     Preheat the oil.

5.     Slowly put the potatoes into the oil.  Do not overpack the pot or pan as you don’t want the potatoes to clump together.

6.     The fries will tell you when they are done because they will be moving to the top and not frying so intensely.