Nics Mess With Sunnys Hand Cut Fries Recipes

HAND CUT FRIES WITH CELERY SALT

Hand Cut Fries with Celery Salt image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

Celery salt, for sprinkling
Vegetable oil
4 large russet potatoes, scrubbed, peel-on

Steps:

Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

HAND-CUT FRENCH FRIES

Hand-Cut French Fries image

The key to these French fries is to cook them twice. The first time, at a lower temperature, is to cook them through; the second is to get them crispy and golden.

Provided by Justin Devillier

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 russet potatoes
3 cups peanut oil
Ice water
kosher salt
ketchup
hot sauce, Crystal brand preferred

Steps:

Slice off about 1/2-inch from the ends of the potatoes. Then cut a thin slice the length of one side, to provide a stable platform while you finish cutting the potato. Now slice the potato lengthwise into 1/2-inch-thick planks, then cut those planks lengthwise into 1/2-inch-wide sticks. Place these fries in a bowl of ice water and agitate them to remove the starch. Rinse, then put in another ice-water bath and agitate again until the water is clear (which means there's no more starch). Spread the fries on a clean dish towel and pat dry.
First fry: Pour peanut oil into a cast-iron pot-it should be about 3/4 full. Heat oil to 325 degrees F. Fry in batches until the corners just start to color, about 3-5 minutes. (This "oil blanching" cooks them through.) Remove and let cool to room temperature.
Second fry: Heat oil to 375 degrees F. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with kosher salt. Serve with ketchup spiked with hot sauce.

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