Julienne Cut Fries are a warm and comforting way to enjoy the classic flavors of crispy, golden potatoes. This dish features thinly sliced potatoes, fried to perfection, creating a delightful treat.
To prepare, simply cut the potatoes into thin, matchstick-sized pieces, then fry until crispy and golden brown. The flavors meld together beautifully in the fryer, creating a side dish that’s as delicious to eat as it is to look at.
Perfect for special occasions or as a cozy weeknight side, the Julienne Cut Fries can be made ahead of time and stored in the refrigerator. Enjoy this elegant and easy-to-make dish that is sure to impress your guests with its rich flavors and vibrant colors.
Julienne Cut Fries
Ingredients
- Salt and pepper to taste
- 3 lb Russet potatoes
- 2 quarts Peanut oil
- Ice water
Instructions
- Wash the potatoes thoroughly, leaving the skins on.
- Prepare a large bowl of ice water and set up a mandoline slicer on the julienne setting.
- Carefully slice the potatoes into thin julienne strips and place them in the ice water.
- Once all the potatoes are sliced, submerge them in the ice water and refrigerate for at least two hours.
- This step removes excess starch and prevents sogginess during frying.
- In a large 6-8 quart saucepot, heat the oil over medium heat.
- Attach a cooking thermometer to monitor the oil temperature.
- Prepare a large, rimmed baking sheet lined with paper towels for draining the fries.
- Take several handfuls of julienne-cut fries out of the ice water.
- Pat them dry thoroughly with paper towels to remove as much moisture as possible.
- Once the oil reaches 350°F, use a skimmer to lower a small batch of fries into the hot oil.
- Be cautious, as any remaining moisture will cause the oil to bubble.
- Stir the fries once to ensure they separate.
- Fry for 2 to 4 minutes until they reach a medium blonde or straw color.
- Remove the fries from the oil with the skimmer and place them on the prepared baking sheet.
- Remove the fries from the oil with the skimmer and place them on the prepared baking sheet.
- Immediately sprinkle with salt and pepper, tossing to coat.
- Continue frying in small batches, ensuring each batch is as dry as possible before frying.
- To keep the fries warm, place them in a low 200°F oven.
- Note that they may become hard if left for too long.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 373 kcal |
| Carbohydrates | 31 g |
| Protein | 4 g |
| Vitamin A | 2 IU |
| Vitamin C | 10 mg |
| Iron | 1 mg |
| Sugar | 1 g |
| Calcium | 22 mg |
Why Are They Called Julienne Fries?
Julienne fries are named for their shape, which consists of long, thin strips. The term “julienne” originates from French cuisine. This cutting technique is sometimes referred to as “Frenching,” which is how the term “French Fries” came about.
What Is Julienne Style Of Cooking?
The julienne style of cooking involves slicing vegetables into thin, matchstick-shaped pieces. This technique is commonly used to create uniform, slender strips that cook evenly and are aesthetically pleasing.
Who First Invented The Julienne Cut Style?
It is believed that the julienne cut was invented by a French chef named Jean Julien, who created a clear soup garnished with finely sliced strips of vegetables.
