Bobby Flay's Perfect French Fries

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	Bobby Flay's Perfect French Fries

lpgirl2113

7-3-2009 11:25 AM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/fdaea07e-8420-459c-9550-416034428ec5/26D7C2A8-7F9B-4137-8DC4-D732B56D8DFA/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html" href="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html" style="font-size: 11px;">www.seriouseats.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/www.seriouseats.com/img/14C25C57-913B-4E2D-8E64-109626EBFCBB" alt="20090629-frenchfries-ctb.jpg" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><H4>Perfect French Fries</H4></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><P>5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><H5>Ingredients</H5></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><P><STRONG>1. </STRONG>Cut the potatoes lengthwise  into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries.  Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><P><STRONG>2. </STRONG>Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F.  Line a baking sheet with paper towels and set aside.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><P><STRONG>3. </STRONG>Drain the fries well and pat dry in batches with paper towels.  Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp.  Remove with a mesh skimmer to the baking sheet lined with paper towels.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><P><STRONG>4. </STRONG>Increase the heat of the oil to 375° F.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html"><P><STRONG>5. </STRONG>Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes.  Remove with the skimmer and drain on clean paper towels.  Season immediately with salt and serve hot.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/26D7C2A8-7F9B-4137-8DC4-D732B56D8DFA/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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