This Christmas I received a spiral slicer. And by received I mean researched, ordered, paid for, and thanked hubby for later. Well, when you know what you want...
I had been wanting one for a while. I like the idea of making curly noodles and fries and such out of veggies. I have high hopes of making healthy foods out of super-healthy-anti-oxidant-omega-3-yada-yada-yada veggies. But the first time out? I made fries. Well, I can be good later.
Russets make great fries, new potatoes don't. Yukon Golds bridge the middle and can be used for both fries and potato salads. They are a very agreeable potato.
Very thin fries don't need to be blanched. They can be deep-fried at 375F until brown. Thicker potatoes need to be blanched in a lower temperature oil, 325F, for a few minutes, before being deep-fried at 375F.
As soon as your fries are out of the oil put them on a rack over paper towel or newspaper, sprinkle them with kosher salt and some seasoning. I like to use Montreal steak spice or chili powder or a mesquite seasoning. Use what you like. You might have to adjust the salt that you add if there is already a lot of salt in the seasoning.
Tonight - sweet potato fries. Ok, next week I will be good.