Perfect Fries

This is a crappier picture than I would normally post. Why is that, Gentle Readers? Because I cared more about stuffing these glorious fries into my mouth than taking a really nice, really bragging picture of them.

What you can just make out in the image above is a pile of fantastic fries with a juicy steak and a blob of homemade mayonnaise (it's that yellow because the yolks were really orange).

Yes, this was an exciting meal. In fact it was the *most* exciting thing that happened to me this past weekend. A fact that made me suspect that I might be getting old. That the era of spending (at least)four days of the week marinating at the pub before trying to find parties to crash only to walk around in the heavy aquarium of a mild-to-middling hangover the next day may be quietly ending. At least the food is better these days even if I am being groped by fewer strangers.

Another food-related sign of age arrived late last week in the following conversation:

(J called me at work to share some very good news)

K: That's great! Do you want to celebrate?

J: Sure! What should we do?

K: I have to go home after work, but you could come over and we could make dinner and get some wine.

J: OK. That sounds nice. I have a cauliflower we could use.

K: OK. Do you want me to make cauliflower cheese?

J: Yeah!

K: I have custard and bananas that we could have for dessert.

J: Yeah!

K: Did we just agree to celebrate your big news with a completely pale yellow meal?

J: Yeah!

***

You know, you move to Europe to become an artist and the glamour just doesn't end.

In celebration of all of the gentle pleasures of gently aging, I am going to dedicate the methodology for these perfect fries to my dad who just celebrated his birthday on Monday. You would have loved these and I'll make them for you the next time we happen to be on the same continent.

Here it is:

I cut the potatoes (thin skin on) into little strips with my mandolin.

The suckers were parboiled for about 15 minutes and then were drained and rinsed in very cold water. After they were completely cooled, they hung out in a colander for a while to dry off.

A thick layer (but not that deep, not that scary) of oil was heated in a large pan and chopped rosemary was tossed in.

Once the oil was hot, I put half of the potato strips in. Enough to cover the bottom of the large pan without overlapping. I then threw in some chopped garlic.

Nothing happened for a number of minutes.

Then, all of a sudden, they started to firm up and brown and become delicious. I tossed them about to get their pale bellies crispy, too.

The done ones were fished out, salted, and shoved into a warm oven. Then, the second batch of potatoes went in to the oil and everything was repeated.

Two portions of steak, fries and homemade mayo were divvied up and then promptly and utterly consumed. We didn't look at each other while we ate, we didn't make conversation, we didn't touch our wine. We just ate steak and fries and smears of mayonnaise. I think we made some guttural noises of animal satisfaction. After the demolition, we leisurely turned our attention to our glasses and the crisp bowl of salad between us and had a little chat about how this is a meal that should be repeated. But not too often. This perfect fry-making ability is a dangerous new skill to have discovered.  I'm turning into a wise and deadly old broad.

Comments

[daccia]

oh my god. holy crap. this looks so delicious.

[dad]

Here is a second attempt at a posting...the first one disappeared.
and having just returned home thru a snow storm, yet again, this recipe sounds just fantastic. what's not to like about potatoes, hot oil, rosemary, garlic and salt?
can't wait to have them served when next we spend time on the other side of the pond. big hugs

[dad]

OK, having just driven home in a raging snow storm, yet again, i arrive to a really delicious recipe for fries. starting of course with the newly acquired mandoline! what a delightful way to start the weekend. and can't wait to have you prepare them for me...xxoo

[JEREMY McCormick]

I was trying to post my image in the comments but i dont think typepad does html i n the comments... BUMMMER!

Its a photo of my dinner that was inspired party from your dinner, and party from a cookbook i got joel for his bday

(http://www.amazon.co.uk/exec/obidos/ASIN/0747589143/stjohnrestaur-21)

but here is a link to my photo :

http://farm3.static.flickr.com/2078/2299829493_1995d2b325_o.jpg

i think it would have been better if it were embeded in this weirdo message tho!

oh and check out that book, they have a recipe for squirrel! and half pigs head!!!

[Katie]

I know about oil fear. Ever since I made taro chips and then nearly burned down my house during the middle of a Lunar New Year dinner party, I have had a deep respect for deep oil.

This wasn't deep fry, more like a hearty pan fry.

And I am pretty aware of the double-fry method of you crafty Belgians, Master J, which is why i was so surprised that these actually turned out to be so fantastic. But look at that picture. Even in a blur, they look pretty fantastic, huh?

Kisses to both of your cold cheeks! xk

[Jess]

i was relieved to hear that the oil was "not that deep, not that scary." this is a great fear of mine (not joking) and i usually avoid deep frying.

[JEREMY McCormick]

the belgian way to do frites is to not boil them and deep fry them twice.

hintz.