Saturday, November 26, 2011

French Fries

After working out first thing this morning, I picked up my CSA bin which had all kinds of wonderful produce in it. I washed it all and put it all on a towel to dry while I got ready to go out with all my girls for lunch and then bridesmaid dress shopping.

We met at Elizabeth's apartment before going out for lunch and then to a special bridal shop in Lewisville which carried dresses by a certain designer that Elizabeth loved. The bridesmaids will be her two sisters and her two best friends from elementary through high school. Each of the women will wear the same color dresses, but in a style most flattering for them. It was a very fun and special afternoon.

Val and I split the produce from the CSA bin when we got back here and I then proceeded to make dinner which consisted of hot turkey sandwiches with some of the leftover turkey meat and hot turkey gravy over toasted bread. Our side dish was homemade French Fries made from a couple of the potatoes from the produce bin. This is the last meal we will have from the turkey for now, but I did freeze 2 packages of leftover meat that I will use for turkey pot pie in the future. I also froze two packets of homemade turkey stock which I will also use for the pot pies.

Homemade French Fries

2 large Russet potatoes, peeled
3 cups vegetable oil
Kosher salt

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.

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325 degrees. Line a baking sheet with paper towels and set aside.

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.

Increase the heat of the oil to 375 degrees.

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.

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