On 01/16/2012 04:33 AM, jmcquown wrote:
> If you had a potato or two and you had to make fries... what cut? Just
> curious Here are a few I can think of.
>
> thick cut steak fries
> quarter fries
> shoestring fries
> coin fries
> waffle fries
>
> Any others?
>
> Jill

Something on my bucket list to try some day -- Souffled Potatoes AKA
Puffed Fried Potatoes. Big, starchy russets sliced 1/8" thick the long
way, soaked in ice water, blanched or par-fried in 1 1/2" oil at 300
until they just start to blister, maybe 6 minutes, drained and allowed
to soften. Can be left covered for several hours at this point. Just
before serving, heat the oil to 375 and fry a few at a time until they
puff up like pillows and get crispy, maybe two or three minutes. Some
won't, however. Julia and Jacques did this on their PBS show "Cooking at
Home".