MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julienne Sweet Potato Fries
Categories: Five, Potatoes
Yield: 2 Servings

2 lg Sweet potatoes
Oil; for deep frying
Salt

Wash, dry and peel the sweet potatoes. Square off the
ends by slicing the tapered edges. Julienne them by
cutting into thin strips, around 3-inches long and no
thicker than 1/4". Slice off any other curves to make
the strips straighter.

Heat the oil in the deep fryer. Carefully plunge the
strips of sweet potatoes in the oil. Cook for 3-5
minutes, being careful not to burn the fries or overcook
them. Drain the fries on paper towels. While still hot,
sprinkle salt on them to taste. Serve immediately with
your favorite dipping sauces, such as ketchup or garlic
mayonnaise.

RECIPE FROM: https://hicookery.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Julienne Fries
Categories: Five, Potatoes
Yield: 4 Servings

3 lb Russet potatoes; peeled, cut
- in 1/4" julienne, kept
- refrigerated in cold,
- clean water overnight
2 tb + 1 ts distilled white
- vinegar
3 qt Oil
Salt

Working quickly, remove the fries from the cold water,
and drain off as much water as you can without breaking
the fries. Discard the water, and place the fries in a
large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
of clean, cold water, and add the vinegar. Bring to a
low boil for 6 minutes. The fries should be cooked
through but not falling apart. Remove the fries with a
slotted spoon or spider onto a baking sheet fitted with
a paper-towel-lined rack. Cool and dry the potatoes on
the rack.

Once the potatoes are cool and dry, prepare your deep
fryer. Heat the 3 quarts of canola oil in a large Dutch
oven (at least a 5 quart). Attach a candy thermometer to
the side of the fryer, and heat until the gauge reads
395+|F/200+|C. Working in three batches, add the fries to
the oil, and cook for 1 1/2 minutes. Using a slotted
spoon or spider, remove the fries and place on another
baking sheet fitted with a paper-towel-lined rack.
Repeat with the rest of the fries until all of them have
been blanched in the oil for 1 1/2 minutes.

Let the fries cool and dry on the rack for 1 hour, and
then gently place them in a large, plastic food-storage
container, being careful not to break the fries. Cover,
and freeze overnight. Cool, strain and reserve the
canola oil.

The following day, reheat the reserved canola oil in the
Dutch oven. Attach a candy thermometer to the side of
the fryer, and heat the oil until the gauge reads 395.
Working in three batches, add the fries to the oil, and
cook until the fries are light golden in color, about 4
minutes. Agitate the fries with a slotted spoon or
spider during the cooking process to ensure even
cooking. Adding the fries will have lowered the
temperature of your fryer but adjust as needed in order
to maintain 375+|F/190+|C. (It is better for your fryer to
be below 375+|F/190+|C rather than over it.)

Remove the fries from the oil into a metal bowl lined
with paper towels. Season all over with salt, and serve
at once.

By: Gabrielle Hamilton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shoestring French Fries (Julienne-Cut)
Categories: Five, Potatoes
Yield: 8 servings

3 lb Russet potatoes (6 large)
Ice water
2 qt Peanut oil
Salt & pepper

Wash the potatoes, but do not peel them. Set out a large
bowl of ice water and a mandolin slicer. Set the
mandolin slicer on the julienne setting. Carefully cut
all the potatoes into thin julienne strips. Place them
in the ice water.

Once all the potatoes are cut and in the ice water, set
the bowl in the fridge for at least two hours. (The
longer the better; you can even do this the day before!
Just be sure they are completely submerged in the
water.) The cold water removes excess starches and keeps
the french fries from getting soggy in the oil.

Set a large 6-8 quart saucepot over medium heat. Attach
a cooking thermometer to the side of the pot and pour in
the oil. Set a large rimmed baking sheet lined with
paper towels to the side.

Take several handfuls of julienne-cut fries out of the
ice water. Toss them in paper towels to get them as dry
as possible.

Once the oil reaches 350+|F/175+|C, use a skimmer to lower
a small batch of shoestring fries down into the hot oil.
If there is still moisture on the fries the oil will
bubble up quite a bit, so be cautious. Stir once to
separate the fries. Fry for 2 to 4 minutes, until the
color is a medium blonde or straw color.

Use the skimmer to remove the fries from the hot oil and
place them on the prepared pan. Sprinkle immediately
with salt and pepper and toss.

Repeat in small batches, making sure to dry the fries as
well as possible to remove excess water.

You can keep the fries warm in a low 200+|F/93+|C oven,
but they will become hard over time.

By: Sommer Collier

RECIPE FROM: https://www.aspicyperspective.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: National Julienne Fries Day | Thin-Cut Baked Fries
Categories: Five, Potatoes
Yield: 4 servings

2 lb Russet potatoes; julienned
1 tb Olive oil
Salt & pepper

Set oven @ 400+|F/205+|C.

Place potatoes on a baking sheet lined with aluminum
foil. Toss with olive oil, salt, and pepper.

Bake for 20-30 minutes, or until potatoes are cooked
through a golden brown

RECIPE FROM: https://thefoodiepatootie.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shoestring Fries (Julienned Potatoes)
Categories: Five, Potatoes
Yield: 4 servings

Oil for deep-frying
4 lg Russet potatoes
Salt & pepper

MMMMM-------------------------TOPPINGS-------------------------------
(As desired)
Garlic salt
Chiilli spice mix
Cumin
Crushed dried rosemary
Grated Parmesan
BBQ spices
Seasoning salt
Cajun spices
Smoky paprika

Place oil in a large, deep, pan, Dutch oven, or deep
fryer. Attach a deep-fry thermometer to monitor the
temperature and heat oil to 350+|F/175+|C.

While oil is heating, wash and peel potatoes and remove
any dark spots.

Using a mandoline slicer fitted with the julienne blade
and slice potatoes into matchsticks.

Place sliced potatoes in a large bowl of ice water and
chill 10 minutes.

Remove potatoes from water bath and place on paper
towels or clean dish cloths to dry completely. Pat the
potatoes dry or use a salad spinner, if available. The
dryer the potatoes, the less excess splattering there
will be.

Once oil is 350+|F/175+|C, place dried potatoes (1 cup at
a time) in the oil and stir to separate them. Adjust
temperature to keep it as close to 350F as possible. To
avoid oil flare-ups, DO NOT add too many potatoes at one
time.

Fry 2 1/2 - 3 1/2 minutes or until dark golden brown.
Watch closely and stir often.

Transfer cooked potatoes with a slotted spoon to a
paper-towel covered surface and season with salt and
black pepper. If desired, add other spices or seasonings
at this time.

Repeat process until all potatoes are fried.

Allow potatoes to cool completely, then store in an
airtight container. The potatoes will stay crispy and
crunchy at least 3 days and probably more.

Serve as is or with a side of sweet, hot mustard, bbq
sauce or dip of your choice.

By: Becky Hardin

RECIPE FROM: https://www.thecookierookie.com

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