Featured Posts

If French Fries and Potato Chips Got It On...

October 18, 2014

Their Love Child would be these Ribbon Fries. Is it a perfect food? Quite possibly. 

 

For about 6 servings for self-respecting guests, or 4 shameful portions, best after your second West Rye.

 

Ingredients:

  • 2 pounds russet or Yukon Gold potatoes, unpeeled

  • 4 cups sunflower or canola oil

  • Kosher Salt and freshly-ground pepper

  • 1/4 cup rosemary needles

  • 1/4 cup sage leaves

  • 1/4 cup marjoram leaves

  • Optional: gochujang (or sriracha) aioli-- just mix the chili paste of your choice together with a good-quality mayo and a squeeze of lemon

 

Directions:

  1. At least one hour (or up to a few hours) before you plan to fry the potatoes, use a mandoline or wide vegetable peeler to cut the potatoes lengthwise into thin, transluscent slices about 1/4 inch thick. Stack the slices and cut lengthwise into ribbons 1/2 inch wide.

  2. Place the strips in a bowl of cold water and set aside to soak (this gets rid of some of the starch, and keeps the potatoes from turning brown).

  3. When ready to fry: Preheat the oven to 200 degrees, and heat the oil in a deep, heavy pot or an electric deep fryer to 375 degrees. Line a baking sheet with a few layers of paper towels, and put near where you are frying.

  4. Drain the potatoes and blot with paper towels-- the drier they are, the less the oil will bubble and spatter.

  5. Work in small batches (you don't want the temperature of the oil to drop too much, plus the oil could boil over if you have too many potatoes in there), fry the potatoes until golden brown, gently stirring on occasion, about 3-5 minutes.

  6. Drain each batch and transfer to paper towels. Season with salt and pepper.

  7. Keep the potatoes warm in the oven while you fry the remaining batches, making sure you let the oil return to 375 degrees before putting in the next batch.

  8. Once all the potatoes are fried and seasoned with salt and pepper, fry the herbs: lower the oil temperature to 350 degrees, and fry the leaves until crisp and fragrant, about 10 seconds. Remove herbs from oil and toss with the fries. Serve with the aioli, or ketchup, or just naked. Just try to stop eating them before you start hating yourself.

Please reload

Double (or Triple) Up!

January 11, 2015

1/10
Please reload

Recent Posts

May 3, 2015

April 6, 2015

Please reload

Search By Tags
Follow Us
  • Facebook Classic
  • Twitter Classic