Old MacDonald's Potato Box Recipes
Thyme's Pomme Frites Ingredients 11/3 pounds (about 4 medium) russet potatoes, peeled Canola or vegetable oil (for deep frying) Salt Pepper Directions Cut potatoes lengthwise into 1/4-inch thick slices. Cut each slice lengthwise into 1/4-inch thick strips. As potatoes are cut, place in large bowl of cold water; soak 10 minutes. Meanwhile, add oil to deep heavy (3 to 4-quart) saucepan, filling no more than halfway full. Attach deep-frying thermometer. Slowly heat oil over medium-low heat to 225°F. Drain potatoes; blot thoroughly with kitchen or paper towels until very dry. (If potatoes are wet, oil will splatter during frying.) In small batches, carefully add potatoes to hot oil; cook 1 1/2 minutes to blanch. (Potatoes will be pale.) Using slotted spoon, remove potatoes to wire rack set over paper towels to drain. When all potatoes have been blanched, increase oil temperature to 375°F. In small batches, fry potatoes a second time for 3 to 4 minutes or until golden brown. Using slotted spoon, remove frites to baking sheets lined with several layers of paper towels. Season to taste with salt and pepper. Serve immediately.

Old MacDonald's Potato Box Recipes

Thyme's Pomme Frites

Ingredients

11/3 pounds (about 4 medium) russet potatoes, peeled
Canola or vegetable oil (for deep frying)
Salt
Pepper

Directions

Cut potatoes lengthwise into 1/4-inch thick slices. Cut each slice lengthwise into 1/4-inch thick strips. As potatoes are cut, place in large bowl of cold water; soak 10 minutes. Meanwhile, add oil to deep heavy (3 to 4-quart) saucepan, filling no more than halfway full. Attach deep-frying thermometer. Slowly heat oil over medium-low heat to 225°F. Drain potatoes; blot thoroughly with kitchen or paper towels until very dry. (If potatoes are wet, oil will splatter during frying.) In small batches, carefully add potatoes to hot oil; cook 1 1/2 minutes to blanch. (Potatoes will be pale.) Using slotted spoon, remove potatoes to wire rack set over paper towels to drain. When all potatoes have been blanched, increase oil temperature to 375°F. In small batches, fry potatoes a second time for 3 to 4 minutes or until golden brown. Using slotted spoon, remove frites to baking sheets lined with several layers of paper towels. Season to taste with salt and pepper. Serve immediately.