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Thursday, April 4, 2013

Fulfilling ancient promises: Potato Floured French Fries

Warning: The following includes experimental grammar (i.e. I was feeling lazy when I wrote it). Continue reading at your own risk.

Gluten Free Fries

This recipe has been a long time coming (like eons). I heard the Mayans predicted it. The sad thing is, I've made these half a dozen times since I first mentioned them in my potato flour post. I think you'll find them worth the wait. They are delicious. However, in the immortal words of Levar Burton: "You don't have to take my word for it!" That's right. Reading Rainbow made these french fries possible (and viewers like you). For those of you who don't know, Reading Rainbow is more old stuff.

World's Best French Fries*


4 potatoes
¼ cup potato flour
2 tbs rice flour
1 tbs tapioca starch
1 ½ tsp paprika
1 ½ tsp chili powder
1 ½ tsp black pepper
½ tsp cumin
1 tbs salt (plus 3 more for soaking the potatoes)
1 cup canola oil (more or less depending on the size of your pan)


Slice up your french fries (I always peel mine first unless they're organic and I have yet to make these with organic potatoes. And so I'm not sure how they'll turn out with skins on or why I'm even mentioning it. But then I say -what the hell- go ahead and try it [longest unnecessary parenthetical remark of my writing career (including parentheses within parentheses and really poor punctuation [bonus!])]). I suggest slicing them thin because they cook faster, and depending on the size of your pot, you're likely going to fry multiple batches.

gluten free fry prep

Put the sliced fries into a bowl and cover with cold water. Add three tablespoons of salt to the water and set aside. In another bowl whisk together all of your dry ingredients. You can use almost any dry seasoning you want here (except garlic or onion powder or anything with sugar; they tend to burn). Next get your deepest pot (at least four inches deep). Pour in the oil (any medium-high to high heat oil should suffice). You want about half an inch to an inch covering the bottom. Put the pot on medium-low heat. Strain your potatoes and pat dry removing as much excess water as possible. In a dry bowl, toss your potatoes with enough of your flouring to thoroughly coat them.

french fry spice

Now test your oil  by throwing in your smallest fry, and when the oil around it starts to bubble very rapidly, the oil is ready. If you have a candy thermometer (I do not) this process is much easier. The oil should read around 350 degrees.

fry brine & gluten free flouring

Carefully drop your fries into the hot oil, about a handful at a time depending on how big your pot is. You just want one layer of fries in the oil, so they'll cook evenly. After about ten minutes the fries should be nicely golden brown and cooked completely through. Remove fries from the oil using a big metal slotted spoon and place them on a paper towel lined plate to drain and cool. Repeat process until all fries are cooked. Try not to eat them too fast.

A serious word of caution: Hot oil is dangerous (I know you knew, but now I know you know)! Be very careful when dropping your potatoes into and removing them from the oil. These are happy french fries. No one is allowed to get burned while making them.

* It might not be modest; however, it is a fact.

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