Food Holiday * Julienne Fry Day
- 6 medium sized Yukon Gold potatoes, Julienne cut.
- 6 cups oil, preferably peanut oil
- Fine salt
- Place potato sticks in ice water to help remove excess starch, and then dry.
- Place a deep frying pan in your burner and add oil.
- Turn burner into high and bring your oil to a boil.
- Place your Julienne cut potatoes in the pan one cup at a time until they turn golden brown.
- Transfer potatoes to a paper towel-lined pan or plate to remove excess oil.
- Season as desired.
How to Julienne a Potato
- One of the first principles to know is that it’s easier to cut potatoes (or anything really) once they have a flat side
- Since they are round, our first cut makes a flat side; then we go from there
- Decide how thick/thin you’d like your potatoes and each cut should be made at that same thickness
- Hold the potato, and slice off one side, making a “plank”, down the long side of the potato
- Rotate the potato so the flat side is now on the cutting board, and it’s more stable
- Now continue to make planks moving along the potato until complete
- Lay the planks flat on the cutting board, and slice through them, again with the same width cut
- Once you’re through your planks, you’ve got your Julienned potatoes.
- If needed, you can shorten the sticks by slicing them in half
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