Yukon Fries

OK, so making fries doesn’t require anything approaching a recipe but this is a handy how-to, the result of several Internet People’s recommendations and a good amount of guesswork.

6 Yukon Gold taters, very well scrubbed
2 inches of oil (I used an 80/20 combo of safflower oil and EVOO)
Sea salt, to taste
Fresh ground dried chipotle chile, to taste

Preheat the oil to 350. Slice the potatoes into uniform 1/4″ to 1/2″ wide pieces–I tried for matchsticks but that didn’t work out super well since the potatoes I used were small and kind of lumpy. But whatev, they tasted great! Carefully lower potatoes into the oil (you may need to do 2 batches so there’s enough room in the pot for the potatoes to “stretch out”) and fry for 5-8 minutes. Take out a fry at the 5 min mark to check softness. You want it cooked through but don’t worry if its limp and sad looking. Remove from oil and drain on paper towels. Crank up the heat until oil reaches 375 degrees then return soft fries to the pot and fry at the higher heat until golden brown and crispy (about 3 minutes). Remove and drain again, patting a little with paper towels. While still hot but cooled enough you won’t burn yourself, transfer to a large mixing bowl and season with salt and ground chile. Toss to coat evenly and serve ASAP.

I don’t know why restaurants don’t use Yukons for their fries ’cause dude! These were the yummiest fries EVER!