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Gallery Riad and Lee’s Frites Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 russet potatoes 2 quarts peanut oil Fine sea salt
Gallery Riad and Lee’s Frites
Recipe Summary Servings: 6
Gallery
Riad and Lee's Frites
Riad and Lee’s Frites
Riad and Lee’s Frites
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 russet potatoes 2 quarts peanut oil Fine sea salt
Directions
Peel potatoes, and cut into 4-by-1/4-inch matchsticks. Place in a large bowl, and add enough water to cover by 1 inch. Transfer to the refrigerator for 12 to 24 hours.
Drain potatoes very well 20 minutes before frying. In a medium stockpot, heat oil over medium-high heat to 325 degrees. Working in batches, add the potatoes to the oil. Blanch for 3 minutes. Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet. Allow the oil to return to 325 degrees between each batch.
Heat the oil to 375 degrees. Working in batches, add the blanched potatoes to the oil, and cook until golden brown, about 3 1/2 minutes. Use a slotted spoon to transfer potatoes to a paper-towel-lined baking sheet to drain. Allow the oil to return to 375 degrees between each batch. Sprinkle with salt, and serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Riad and Lee’s Frites
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Riad and Lee’s Frites
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
