Sunday, July 8, 2012

NRW 25: Italian Fries

New Recipe Week 25: Italian (French) Fries

When we were in Italy last year we had the most amazing french fries, and not just in one city but all of them. Yes, we ordered french fries in Italy, I was 5 & 1/2 months pregnant and I was always craving potatoes, don't mess with the preggers:-)

Ok, back to the amazingness of these fries, which were so rich yet light, wait, isn't that a contradiction in terms? Anyway, the fries were the best tasting fries we had ever had and do you know why, because they were fried in Olive Oil. Now I've had a hard time finding Olive Oil here in the states that tastes as good as the stuff from the source, but there are some good ones out there. For cost purposes I use California Olive Ranch Extra Virgin Olive Oil. I know this make these particular fries a bit more costly, but really, it's well worth it, and if you're gonna have something fried, olive oil is better for you too.

Italian Fries
Serves 2

2 Medium Russet Potatoes
1/2 Tsp Kosher Salt + More for Seasoning
2 C Water
Olive Oil (Pure or Extra Virgin)

-Peel and cut Potatoes lengthwise in slivers about 1/4 inch in thinkness.
-Place in bowl with Salted Water.
-In a deep pan pour enough Olive Oil until about 1.5 inches deep.
-On medium-high heat, bring oil to about 325 degrees.
-Working with tongs, grab a bunch of potatoes & lightly strain (by shaking off) water then add to oil. Be Careful for splattering oil!
-Continue to add potatoes to oil but do not crowd.
-Cook for 10 mins or until golden brown.
-Remove potatoes to bowl and sprinkle with Salt & toss to coat.
-Place on paper to strain off excess oil and repeat with remaining potatoes. Enjoy!

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