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7
Perfect French Fries
The Cuisinart
®
PrecisionSlice
™
Upright Mandoline makes cutting perfect French fries a breeze!
Makes 2 to 3 servings
Vegetable or peanut oil for frying
1 pound russet potatoes
Kosher salt and freshly ground pepper to taste
1. Heat oil in a Cuisinart Compact Deep Fryer to 325°F.
2. Scrub potatoes well or peel if preferred.
3. Position the sliders to the thick julienne and set the turn dial to 8.
4. If needed, trim the potato to t in the food chute and use the food pusher to julienne the
potatoes. As you slice, put the French fries into a bowl of ice water to keep them from turning
brown.
5. Once oil is ready, drain and dry the French fries completely and thoroughly in batches. (If they
are wet at all, the oil will spatter and spit.) Fry the potatoes in small batches. Cook for about
3 minutes, remove and drain on a tray lined with a wire cooling rack, or on layers of paper
towels.
6. Increase the oil temperature to 375°F. In small batches again, fry the potatoes for a second
time, this time about 4 minutes, until golden and crispy. Drain on fresh layers of paper towels.
Season with salt and pepper to taste when hot and serve immediately.
NOTE: French fries can be fried once in 375°F until golden brown. Frying them twice makes them
extra crispy!
Nutritional information per serving (based on 10 servings):
Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g
chol. 0mg • sod. 52mg • calc. 20mg • ber 2g
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