Feb 20, 2012
Fancy up burger night with these highly addictive crunchy fries with a hint of sweet shallot.
2 Yukon Gold potatoes
1/2 cup flour
Grapeseed oil, for frying
Slice potatoes into matchsticks with mandoline or sharp knife. Transfer to cold water for 2 minutes. (This step removes some of the starch from the potatoes so the fries will be more crispy when fried.) Drain potatoes well and pat until dry with paper towel or clean kitchen cloth. Set aside.
Thinly slice the shallots. Separate the slices and pat dry.
Add grapeseed oil to deep fryer according to manufacturer’s instruction or add 2 to 3-inches of oil to a deep saucepan over medium heat. Heat oil to 375 degrees F.
Fry matchstick potatoes in batches until golden brown, about 2 minutes. Drain on paper towel to remove excess oil and sprinkle with salt.
Dredge shallots in flour and shake off excess. Fry until crispy and golden brown, about 2 minutes. Drain on paper towel to remove excess oil.
Serve fries topped with the crispy shallots.
Yield: 4 servings.