Yesterday’s cooler weather inspired in me a desire to make stew. However, my inspiration changed as the grey skies cleared in the afternoon. After a spate of domestic-y work & long-overdue gardening, I felt like something less…stewy. Also, starting a stew at 7pm is never a good idea. So I decided on steak frites. The steak part -fine, easy-peasy; I had a nice clean BBQ to grill them on, which made things even easier.
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
4-6 cups of ice water
roughly 2.5 to 3 cups canola oil
1 cup olive oil
When they’re semi-done (yellow but not golden), remove with a broad slotted spoon or tongs (carefully) & place on fresh, dry paper towels. Gently blot.
Add the olive oil to the pan, and turn the heat down to medium. Wait about a minute (so it heats up), then place the first batch of potatoes in; shake the pan. Follow by placing the second batch in with the first, and shake again. The oil should be bubbling merrily, with the potatoes bouncing around inside.
Cook about ten to fifteen minutes, shaking the pan every few minutes or so.
When the potatoes turn that happy golden colour, your frites are ready. Using tongs or a broad slotted spoon, carefully remove them to a dry colander. Sprinkle liberally with sea salt and gently toss with your fingers.
Now… serve with your favorite accompaniment and enjoy.