Old MacDonald's Potato Box Recipes
The Perfect French Fry Ingredients 5 tbsp unsalted butter 2 tbsp fresh rosemary, finely, diced 6 large baking potato vegetable oil, for deep-frying salt freshly cracked pepper Directions 1. Peel the potatoes and cut them into quarter-inch thick strips so that they look like little mini 2x4 sheets of plywood. Soak them for 15 minutes in a large bowl filled with ice water. The water will turn milky white as the starch is drawn out of the potatoes 2. While there is about 3 minutes left in the potato soaking process, pour enough oil into a large skillet to reach 2 inches in depth. Heat the oil over a high heat till it reaches 325F on your candy thermometer. If you're going to do your steaks on the barbeque, now would be a good time to fire it up 3. As soon as the 15 minutes are up, drain the potato slices in a colander and pat them dry with paper towel. By this time the oil should have reached 325F. Add the potatoes to the oil in 4 batches. You don't want to add too many potatoes at the same time or they'll drop the temperature of the oil so drastically that frying will become difficult and you'll end up with soggy spuds. Okay, so throw your first batch in and fry for about 2 or 3 minutes, until they've cooked through but before they begin to turn French fry golden brown. Remove the potatoes with a slotted spoon or tongs and transfer to a paper towel lined bowl. Meanwhile, the oil should have returned to 325F. Repeat the process with the remainder of the potatoes. Turn the heat off under the oil. 4. Return the potatoes to the frying oil once it is back to 325F in three batches. Fry the spuds for an additional 1 minute or until they start to get crispy golden brown. Replace the paper towel in the bowl and transfer the newly fried potatoes to the bowl with tongs or a slotted spoon. Season with salt and fresh cracked pepper. Repeat the process with the remaining potatoes.

Old MacDonald's Potato Box Recipes

The Perfect French Fry

Ingredients

5 tbsp unsalted butter
2 tbsp fresh rosemary, finely, diced
6 large baking potato
vegetable oil, for deep-frying
salt
freshly cracked pepper

Directions

1. Peel the potatoes and cut them into quarter-inch thick strips so that they look like little mini 2x4 sheets of plywood. Soak them for 15 minutes in a large bowl filled with ice water. The water will turn milky white as the starch is drawn out of the potatoes
2. While there is about 3 minutes left in the potato soaking process, pour enough oil into a large skillet to reach 2 inches in depth. Heat the oil over a high heat till it reaches 325F on your candy thermometer. If you're going to do your steaks on the barbeque, now would be a good time to fire it up
3. As soon as the 15 minutes are up, drain the potato slices in a colander and pat them dry with paper towel. By this time the oil should have reached 325F. Add the potatoes to the oil in 4 batches. You don't want to add too many potatoes at the same time or they'll drop the temperature of the oil so drastically that frying will become difficult and you'll end up with soggy spuds. Okay, so throw your first batch in and fry for about 2 or 3 minutes, until they've cooked through but before they begin to turn French fry golden brown. Remove the potatoes with a slotted spoon or tongs and transfer to a paper towel lined bowl. Meanwhile, the oil should have returned to 325F. Repeat the process with the remainder of the potatoes. Turn the heat off under the oil.
4. Return the potatoes to the frying oil once it is back to 325F in three batches. Fry the spuds for an additional 1 minute or until they start to get crispy golden brown. Replace the paper towel in the bowl and transfer the newly fried potatoes to the bowl with tongs or a slotted spoon. Season with salt and fresh cracked pepper. Repeat the process with the remaining potatoes.