Nics Mess With Sunnys Hand Cut Fries Recipes

HAND-CUT FRENCH FRIES

Steps:

• Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
• In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
• Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

HAND-CUT FRENCH FRIES

Steps:

• Slice off about 1/2-inch from the ends of the potatoes. Then cut a thin slice the length of one side, to provide a stable platform while you finish cutting the potato. Now slice the potato lengthwise into 1/2-inch-thick planks, then cut those planks lengthwise into 1/2-inch-wide sticks. Place these fries in a bowl of ice water and agitate them to remove the starch. Rinse, then put in another ice-water bath and agitate again until the water is clear (which means there's no more starch). Spread the fries on a clean dish towel and pat dry.
• First fry: Pour peanut oil into a cast-iron pot-it should be about 3/4 full. Heat oil to 325 degrees F. Fry in batches until the corners just start to color, about 3-5 minutes. (This "oil blanching" cooks them through.) Remove and let cool to room temperature.
• Second fry: Heat oil to 375 degrees F. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with kosher salt. Serve with ketchup spiked with hot sauce.

HAND-CUT FRIES WITH SMOKED AIOLI (GLUTEN FREE)

Steps:

• In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice.
• Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.
• In a large saucepan, heat 1 inch of oil to 250°.
• In a large bowl, rinse the potatoes and pat thoroughly dry.
• Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes.
• Transfer to paper towels to drain.
• Increase the oil temperature to 350°.
• Cook the fries in batches until golden and crisp, about 3 minutes.
• Transfer to paper towels to drain and immediately season with salt.
• Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.