FRIES CONTAINER RECIPES

Steps:

• For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
• For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag.
• Drain the fries and pat dry. Put them in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
• Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
• Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.

Steps:

• Peel potatoes, and cut into desired size and shape. To make thick French fries, slice potatoes lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips. For shoestring potatoes, use a mandoline fitted with the fine julienne blade. Make basket-weave-style fries by fitting the mandoline 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 3 to 4 inches oil in a heavy-bottomed pot over medium heat. Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave fries.
• Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basket-weave potatoes for 2 to 3 minutes, turning occasionally. French fries need to cook for 5 to 6 minutes, turning occasionally. They will not take on much color at this point.
• Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few minutes or until just before ready to serve. French fries need to be fried a second time: Raise oil temperature to 375 degrees. and fry for until crisp and golden, about 1 to 2 minutes. Remove from oil, and drain again on the paper bag. Sprinkle with salt, and serve.