Monday’s Recipe from my kitchen

Food Holiday * Julienne Fry Day

  • 6 medium sized Yukon Gold potatoes, Julienne cut.
  • 6 cups oil, preferably peanut oil
  • Fine salt

DIRECTIONS

  • 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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