Frites

I make fantastic French Fries. If there is one thing I feel ok about bragging about, it is this. It has taken me since September to really perfect my methods, but that is not to say that the first attempts weren't also delicious, just that they have now nearly reached their pinnacle. If you don't believe me, buy a plane ticket to Seattle and I will make them for you. If you haven't the money or time, take my word for it and follow my steps. 

First things first- wash your potatoes. Now, I don't know who managed to convince people that they needed fancy brushes or abrasive gloves in order to achieve clean potatoes. I simply rub the tubers together under the faucet; the friction and rough skin mutually cleans. 

Next, slice your potatoes lengthwise. Don't bother peeling them. The skin is good for you, adds some color and makes for an altogether more rustic looking fry. Then cut each round lengthwise about 3-4 more times. I try to make my slices about 1cm by 1cm for a more authentic look and feel. Also it cuts down on cooking time- as an impatient cook, this is something I never take for granted. 

Lay your fries out on a cooling rack and dust with salt. Let sit for about 30 min. The salt causes some of the moisture to leach out of the potatoes, which helps them form a nice crispy exterior. Do not skip this step! It is very important in making a fantastic fry! After the 30 min are up take a towel and squeeze the fries dry a few at a time. This will also get rid of some of the salt you sprinkled on them, so don't worry about ending up with over-salted fries. 

In the meantime pre-heat your oven to about 400*. Place a half-sheet pan that has been drizzled with oil in the oven while it heats. This is also a very important step in the fry making process. Trust me. Olive oil is the most traditional oil, but can smoke if it gets too hot. Peanut and canola are good alternatives, especially if you are prone to causing fire alarms to go off. If you have one, I recommend using the convection setting, especially if you opt for olive oil. 

Once the pan and oven have finished pre-heating, add your fries to the pan. The oil may sputter a bit, so be careful. If too much time elapsed between you squeezing your fries dry and the oven heating, you might have to pat them dry again, just to remove any moisture that may have risen to the surface. Toss the fries so that they all get covered in the oil then place the pan back in the oven. Check on them after about 10 min, stirring them around. They will take a while to cook and do need a little looking after, as you want to get them toasty on each side. 

When they turn golden brown remove them from the oven and sprinkle with seasoning. My favourite is hickory smoked salt, but any finishing salt or seasoning blend works. Some meat rubs make a great seasoning as well. Serve immediately. 

If you love french fries and live in Seattle but squirm at the idea of making your own, I recommend giving Bastille's Frites a try. They are a great happy hour accompaniment. Just make sure you don't go Fri-Sun (their kitchen has a little trouble in keeping up with the weekend volume and the fries suffer for it). 

Spring is here and Summer is on its way, so now is the time to perfect your own fry recipe before grilling season starts!