I think I can speak for everyone when I say French fries are probably Americans' favorite guilty pleasure. So much so that Americans dared to
rename them Freedom fries when France objected to the war.
Interestingly there is nothing French about them. As history goes,
potatoes were first brought to Spain via the New World expeditions.
Fried potatoes became popular during the 17th century in the Spanish
Netherlands, present day Belgium. When there were no fish to fry, the
poorer citizens fried potatoes. Sometime during World War I, an
American or British soldier eating fried potatoes erroneously named
them French fries since French was the official language of Belgium.
Another theory suggests that the culinary term for slicing into thin
strips, "to French," was applied to fried potatoes and thus the name.
However the story goes, fried potatoes or pommes frites have achieved worldwide
acclaim. American fast food chains accepted them as their own and their
popularity soared. Once you bite into a golden crisp fry with a pure
white fluffy interior, you just can't stop at one. They're addictive
and comforting. For me there's nothing better than making my own fries
at home. No frozen bags here. And no jarred mayo either. I serve fries
in the European style with creamy yellow homemade mayonnaise. The stuff
can be whipped together in less than five minutes even when beaten by
hand. So why not try making homemade fries with mayonnaise, is there
anything better?
Pommes Frites with Mayonnaise
Note: The best French fries are always fried twice, the first frying cooks the inside whereas the second crisps the outside.
4 russet potatoes
canola oil
Kosher salt
Wash
and scrub potatoes, especially if leaving skin on. Cut potatoes into
1/4-inch thick sticks using a sharp knife or mandoline. Transfer to a
bowl with cold water.
Heat an electric skillet or sauté pan with an inch of oil to 325 degrees F. Check temperature with a candy thermometer.
Drain
potatoes and pat with paper towels. Fry in batches until cooked through
yet still pale, about 3 minutes. Transfer to tray lined with paper
towels.
Raise temperature of oil to 375 degrees F. Fry potatoes
in batches until golden brown and crisp, about 3 to 5 minutes. Transfer
to another tray lined with paper towels. Sprinkle with salt. Serve in a
parchment paper cone set into a cup. Yield: 2 servings.
Mayonnaise
Note:
Mayonnaise can be stored in the refrigerator for up to one week. Make
sure to cover with plastic wrap directly on top of mayonnaise to
prevent skin from forming.
1 large egg yolk
1 tablespoon white wine vinegar or lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon Dijon mustard
1 cup olive or canola oil (or a combination)
Warm
a large stainless steel bowl with hot water and dry thoroughly. Nestle
the bowl into a heavy earthenware bowl lined with a kitchen towel to
keep it from moving. Add egg yolk and beat until frothy. Add vinegar,
salt, and mustard; beat until combined. Slowly drizzle in oil with one
hand while whisking vigorously with the other hand. Switch hands if
necessary, but do not stop whisking until a thick emulsion has formed.
Yield: 1-1/2 cups.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.