Variations

Procedure

1. Peel and eye the potatoes.

2. Cut the potatoes into strips 3/s in. (1 cm) square and about 3 in. (7V2 cm) long. (See Figure 7.10 for cutting procedure.) Hold the cut potatoes in cold water until needed, to prevent discoloration.

3. Line sheet pans with several layers of brown paper and have them ready by the deep fryer.

4. Drain and dry the potatoes well. Deep-fry in fat heated to 325°F (160°C) until they are just beginning to turn a pale golden color. At this point, they should be cooked through and soft.

5. Remove the potatoes from the fryer and turn them out onto the sheet pans in a single layer to drain. Refrigerate.

6. At service time, fry the potatoes in small quantities in fat heated to 350°-375°F (175°-190°C) until brown and crisp.

7. Drain well. Salt them lightly away from the fryer or let customers salt their own. Serve immediately.

Pont-Neuf Potatoes

Prepare as in basic recipe, but cut the potatoes in thicker strips, about 5/2 in. (154 cm) square or slightly larger. Blanching time will be slightly longer.

Allumette Potatoes

(Shoestring or Matchstick Potatoes)

Cut the potatoes into thin strips, slightly less than 54 in. thick (about 5/2 cm). Because they are so thin, they are usually fried in one step (without blanching) until very crisp.

Straw Potatoes

Cut into very thin strips, about 5/s in. (3 mm) thick. Fry in one step in hot fat (375°F/190°C).

Steakhouse Fries

Scrub but do not peel potatoes. Cut in half lengthwise, then cut each half lengthwise into 4-6 wedges, depending on size. Prepare as in basic recipe.

Potato Chips

Cut potatoes into very thin slices, less than 5/s in. (3 mm) thick. Fry in one step in hot fat (375°F/190°C).

Waffle or Gaufrette Potatoes

Set the fluted blade of a mandoline (a special slicer) so that it cuts very thin slices. Cut potatoes into round slices, turning the potato about 90 degrees between slices so that you cut waffle shapes (see Figure 18.3). Fry like potato chips.

Figure 18.3 Gaufrette Potatoes

Figure 18.3 Gaufrette Potatoes

(a) Set the fluted blade of the mandoline so that it cuts very thin slices.

(b) Slice the potatoes, turning the potato about 90 degrees between slices so that the ridges on the two sides of each slice cross each other.

(c) You may need to adjust the thickness of the cut after the first slice or two. The slices should be thin enough to have holes.

(a) Set the fluted blade of the mandoline so that it cuts very thin slices.

(b) Slice the potatoes, turning the potato about 90 degrees between slices so that the ridges on the two sides of each slice cross each other.

(c) You may need to adjust the thickness of the cut after the first slice or two. The slices should be thin enough to have holes.

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