The Essential French Fry

The Essential French Fry
6 fresh No. 1 Idaho Russet Burbank potatoes (12 to 15 ounces each)

2 teaspoons white vinegar

Peanut oil

Sea salt

Peel the potatoes and cut in lengths a little less than 1/2 inch square. Place in a bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for a least 1 hour. Swirl again and drain. Spread on a layer of paper towels and pat to dry.

First Fry: In a deep-fryer, preheat the peanut oil to 315 degrees F. In small batches, add the sliced potatoes to the hot oil. Cook for five to seven minutes until just tender, but not brown. Remove and drain on paper towels. Refrigerate the potato slices for at least one hour or freeze in a sealed bag for up to one month. Thaw the frozen slices before the second frying.

Second Fry: In a deep-fryer preheat the peanut oil to 375 degrees F. Fry the potato slices for about four minutes until crispy and golden. Allow the fries to stand one minute before salting with sea salt.

Cajun-Style Fries
1 recipe Essential Fries

1/4 cup salt

2 tablespoons paprika

2 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon white pepper

1 tablespoon garlic powder

1 teaspoon thyme

Dash ground cloves

Combine all spices and store in a covered container. Place in a shaker to sprinkle on prepared fries in place of salt. Serve Cajun-Style Fries with ketchup.
Greek Fries
1 recipe Essential Fries

1/2 cup red wine vinegar

1 teaspoon finely minced garlic

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh oregano

1 teaspoon onion powder

1 cup crumbled feta cheese, plus more for garnish

Tzatziki Sauce (page 115)

Combine the red wine vinegar, garlic, herbs, and onion powder in a bowl.

When fries are finished cooking, place in batches in a large ziplock bag with 2 tablespoons of the red wine vinegar mixture and 2 tablespoons feta cheese. Toss to coat. Place on plates and sprinkle with more feta cheese. Serve with Tzatziki Sauce.
Tzatziki Sauce
1 cup sour cream or Greek-style plain yogurt

1 cucumber, peeled, seeded, and chopped

1 tablespoon lemon juice

1 clove garlic, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon fresh dill

Place all ingredients in a food processor and blend until combined. Refrigerate before serving for the best flavor. Can be stored up to one week. Makes about 1 1/2 cups
French Fry War (Patatje Oorlog)
1 recipe Essential Fries

Satay Sauce (page 116)

Curry Ketchup (page 117)

Speciaal Sauce (page 116)

As soon as the fries come out of the fryer and are drained, place one serving on a deep plate. Quickly place three equal large spoonfuls each of Satay Sauce, Curry Ketchup, and Speciaal Sauce on the fries. Serve immediately.

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