Monday, January 4, 2016
Double-Fried Belgian French Fries
I'm sure you all have great health goals for 2016, and I of course, want to continue my journey toward eating healthier and being more active. But on New Year's Eve, I wanted to make steak frites as I did a few years ago, and I wanted to make frites the Belgian way: double-fried.
Making fries at home can be as easy or as complicated as you make it, but when you're going for restaurant-style Belgian frites, two kitchen gadgets will make it easier: a mandolin slicer and a deep fryer (I borrowed Ashleigh's).
First, I sliced two russet potatoes on the mandolin slicer really skinny using the fries attachment. Then, I soaked them in water for an hour, drained them and patted them down to remove any extra starch.
Meanwhile, I heated an entire bottle of vegetable oil to 375 degrees in the deep fryer. This takes a few minutes, but you'll know when it's ready because your kitchen will smell like a McDonald's.
We ate them with steaks marinated in this sauce and every bite was delicious.
Since it was New Year's, we enjoyed glasses of prosecco, mine spiked with limoncello.