In Show #110 we served these fries with our grilled Buffalo Hanger Steak. The double frying gives them that "extra crispy" taste.

Ingredients:

2 lb. idaho potatoes, about 4 inches long

peanut oil for deep-frying

fine grind sea salt, to taste

black peppper, to taste

mixed dried herbs, to taste

garlic & herb infused oil, to taste

Method:

Cut the washed and unpeeled potatoes lengthwise into slices 3/8 inch thick. Then cut each slice lengthwise into strips 3/8 inch wide. Or use a really expensive french fry cutter. Rinse potatoes in three changes of cold water or until the water runs clear. Then place in a bowl filled with ice water and let stand for 5 minutes to remove excess starch.

Pour the oil to a depth of at least 3 inches into a deep-fat fryer with a basket or into a deep, heavy pan. If using a deep fat fryer load the oil per manafacturers directions. Whenever using a pan for deep frying never fill more than half way with oil to prevent boil over. Heat to 325°F, checking the temperature on a built-in thermostat or a deep-fat frying thermometer. If you do not have a thermometer, drop in a piece of potato; the oil should immediately begin to foam along its edges.

While the oil is heating, line platters or trays with paper towels. Drain the potatoes or use a salad spinner and thoroughly dry them with kitchen towels. (Wet potatoes may stick together and will cause the oil to splatter.) If using a fryer, briefly immerse the basket in the hot oil to prevent the potatoes from sticking to it once they are added. Remove the basket from the oil, place 2 handfuls of the potatoes in the basket and lower into the oil. Alternatively, carefully lower them in the pan of oil using a skimmer or tongs. The oil will expand and cover the potatoes. Be sure not to add too many potatoes at one time or they will not cook evenly. Fry until the potatoes are just beginning to brown, about 10 minutes. Remove the basket and set it over a bowl to drain, then transfer the frites to paper towel-lined trays or platters for at least 10 minutes or for up to 2 hours. If removing with a skimmer or tongs, place the frites directly on lined trays.

Just before serving, line additional trays or platters with paper towels. Reheat the oil to 375°F and fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Remove the basket and set it over a bowl to drain, then turn the finished frites out onto the lined trays. Or remove with a skimmer, draining well over the pan, and transfer to lined trays. Season with the sea salt, pepper, mixed herbs & garlic herb oil. Toss well. It is extremely important that the finished frites are seasoned immedialty after draining. When the frites are hot the seasoning actually "sticks" to the potatoes if left to cool first the fries won't hold the seasonings.

Serve immediately. Serves 4.