Steak Fries

Craving for french fries+potatoes that I couldn't decide how to cook+left over oil from fried chicken sitting in the freezer+too lazy to go out and buy fries=


I post this not because it's exceptionally beautiful, but because I know some of you out there are french fry whores who might be curious how fries are made.

You'll need a small sturdy pot, at least a quart of oil, good tongs, and a candy thermometer that reads up to 400 degrees.

Cut your potatoes as thickly or thinly as you like. The cooking time actually won't vary much, because with skinny fries you can fit more into the pot and with thick fries you cook fewer at a time.

Soak the potatoes in salted water for at least ten minutes. Left mine for several hours. Before frying, dry them on paper towels.

Heat oil to 350 degrees (medium on my stove). Fry one batch of potatoes. Try not to crowd the pot, and stir once in awhile to make sure the fries don't clump. The oil temperature will drop, but don't let it drop below 300. Fry for about five minutes until the potatoes turn a little darker and the outside crisps up a bit.

Good french fries are all double fried. Put the fries on a towel, and let them cool a bit while you raise the oil temperature. If you're not in a rush, let them cool almost to room temperature.

Heat the oil to 375, and put the potatoes back in and fry until they're as dark as you'd like. It shouldn't take more than three minutes. Set on paper towels to drain the oil or remove with tongs to a bowl and toss with salt and pepper immediately. I ate mine, as always, with ketchup and mayo.

Addendum: Holy umame, Batman! Check out these photos, from poster "mdg" on Chowhound. He had the exact same meal at the Ritz as JS and I did, but went in with mad photography skillz. Professional quality shots of every dish. They make me so ashamed (dare I accuse him of using flash?).