French Fries

I like to think of myself as an adult… but I can’t help feeling immature when I say that my favorite dinner is a dark Beer with French Fries and a creamy dipping sauce.

If I’m heading to a bar, I’m getting a beer and fries. After a long day of work if there’s a potato in my pantry and some beer in my fridge, my night is set. I’m a simple man.

INGREDIENTS

• A few Russet Potatoes (I used 2 medium-sized ones in this video. And that was just for me.)

• Enough Corn Oil to fill 1/3 to 1/2 of your desired pot or pan

• 8 Cups of Boiling Water

• 2 tbsp Kosher Salt

FOR THE DIPPING SAUCE

• 2-3 tbsp Mayonnaise

1-2 tsp Sriracha (bonus points if you use homemade like I did)

RECIPE

Thoroughly wash the potatoes and slice them into strips about 1/4 of an inch square. Blanch them for 4 minutes in 8 cups of water with 2 tbsp of kosher salt. Lay them on a towel to dry for 5-10 minutes.

I like to blanch my fries for 2 reasons. One: It seasons the fries when you do it in salted water. Two: it washes off the excess starch, resulting in a crispier fry. Bonus: I find they dry faster when you take them out of boiling water. Is this because the hot water evaporates off of the fries quicker?

After they’re dry, fry them in 300°F Corn Oil for 4 minutes. Let them drain on some paper towels, or a cooling rack over a sheet pan. Fry in small batches. A handful of fries at a time.

After the first fry, fry them again at 350°F for another 2 to 4 minutes. Remove them when they’re as golden brown as you like them. I like mine a little darker, but I find they’re crispier if you remove them a little earlier. They get a little tough if you over-fry them the second time.

Dip them in some Sriracha-Spiked Mayonnaise and open a Beer. You’ve got yourself a dinner.