Speaking of Frites

My husband Javier and I are trying to make french fries at home. The kind that make you want to throw your diet straight out the window. The kind they serve at Sel de la Terre in Boston or at Les Halles in NYC or DC. You know, those kind. With one bite they explain the mayonaise dipping that repulsed me in a previous life.

So I folded and finally bought a deep fryer. I had been putting it off. Javier has wanted one so that he could make donuts out of store bought pop-can biscuit dough. I remember when he used to, when he lived with his brother, before we moved in together. It was before my low-cholesterol diet endeavors, before I lost 40lbs. I have been afraid of the deep fryer and what it might do to my efforts to fit into the clothes that currently reside in my closet, as opposed to those 40lbs. ago that are hanging in a Goodwill in Massachusetts.

It just seemed like it would be easier to make fries with a deep fryer than trying to mess with a thermometer and gauge the color of the potatoes, etc. With a quick drive to Target it was on.

The first attempt wasn't bad. However, in my effort to follow the recipe instructions (yes, i used a recipe for this, it was a good move) I made the fries too big. I don't know quarters and half inches as well as I should. Too big fries=local diner french fries, not the succulent rosemary scented frites of my dreams. The second try was much better. Thinner potatoes=a better fry. As long as you don't burn them, and we did not. We are on our way. And so to not waste all that oil, I scanned my Joy of Cooking and whipped up a quick batch of beignets I served with the Passion Fruit jam i brought back from Paris. Bonus.

Tony Bordaine is right about the blanching. i couldn't beleive the pre-fry is what makes it seem less greasy and so tasty.

The deep fryer is clean and currently stored in its original box in the garage. Once a month is enough with the fries, if not for my taste buds, at least for my pants.