Try this Martha Stewarts French Fries recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

Coarse salt; to taste
olive oil
4 md Idaho or Russet potatoes

Servings

INSTRUCTIONS

Peel potatoes, and cut into desired size and shape. To make thick French fries, slice the potatoes lengthwise into 1/4-inch slices and cut again into 1/4-inch strips. For shoestring potatoes, use a french mandolin fitted with the fine julienne blade. Make the basket-weave style by fitting the mandolin with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl and cover with water. Drain potatoes and dry thoroughly with a towel. Heat about 3 to 4 inches olive oil in a heavy-bottomed pot over medium heat. Using a thermometer, be sure the temperature is 325 degrees for the french fries and 375 degrees for the shoestring and basketweave potatoes. (NOTE: The oil needs to be just the right temperature ~- if it is too cool, the potatoes will act like a sponge and absorb the oil; conversely, if the oil is too hot, the outside of the potato will burn before the inside cooks through.) Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basketweave potatoes for 2 to 3 minutes, turning occasionally. The French fries need to cook for 5 to 6 minutes, turning occasionally. Transfer to a brown paper bag that has been lined with paper toweling and let cool for a few minutes. French fries need to be fried a second time; raise oil temperature to 375 degrees, and fry for about 1 to 2 minutes until crisp and golden. Remove from oil and drain again in the paper bag. Sprinkle with salt and serve. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

Alert editor

Martha Stewarts French Fries

Coarse salt; to taste 
  olive oil 
4 md Idaho or Russet potatoes

Peel potatoes, and cut into desired size and shape. To make thick French  fries, slice the potatoes lengthwise into 1/4-inch slices and cut again  into 1/4-inch strips. For shoestring potatoes, use a french mandolin fitted  with the fine julienne blade. Make the basket-weave style by fitting the  mandolin with the fluted cutting blade; rotate the potato 90 degrees  between each pass over the blade. Place sliced potatoes in a large  nonreactive bowl and cover with water. Drain potatoes and dry thoroughly  with a towel. Heat about 3 to 4 inches olive oil in a heavy-bottomed pot  over medium heat. Using a thermometer, be sure the temperature is 325  degrees for the french fries and 375 degrees for the shoestring and  basketweave potatoes. (NOTE: The oil needs to be just the right temperature  ~- if it is too cool, the potatoes will act like a sponge and absorb the  oil; conversely, if the oil is too hot, the outside of the potato will burn  before the inside cooks through.) Carefully add potatoes to oil in small  batches so as not to lower the temperature of the oil. Cook shoestring and  basketweave potatoes for 2 to 3 minutes, turning occasionally. The French  fries need to cook for 5 to 6 minutes, turning occasionally. Transfer to a  brown paper bag that has been lined with paper toweling and let cool for a  few minutes. French fries need to be fried a second time; raise oil  temperature to 375 degrees, and fry for about 1 to 2 minutes until crisp  and golden. Remove from oil and drain again in the paper bag. Sprinkle with  salt and serve. Makes 4 servings.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "    Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g  Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (7g)
Recipe Makes: 4 servings

Calories: 60
Calories from Fat: 60 (100%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 0.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 60

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe