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.
- Recipe courtesy of Gastronomer's Guide.