Julienne Cut Fries
Julienne Cut Fries are thinly sliced potatoes fried to golden perfection, offering a crispy and tender treat. Ideal as a snack or side dish, these gourmet fries are deliciously seasoned and pair perfectly with your favorite dipping sauces.
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.