this is my second martha stewart recipe to try. and this is my second loss. i used the exact ingredients and followed the directions. i did not end up with crisp fries, but limp soggy ones.
i would imagine that i don't have the correct equipment, but regardless i was not satisfied with this. the pommes frites are supposed to be dipped in a mayonnaise, but i didn't have the ingredients to complete that... and i'm glad i didn't waste the time to do so, since the fries ended up down the disposal, anyway. (i've listed the mayonnaise recipe as well, but i have no comment for it.)
pommes frites
martha stewart living magazine
8 Idaho potatoes
2 to 3 quarts vegetable oil
1 tablespoon coarse salt
Peel potatoes if desired; cut into 1/2 inch thick match sticks Place in a bowl of cold water to soak for 10 minutes.
Heat oil in a large saucepan (at least 5 quarts) to 325ºF. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color. Drain well; transfer to pans lined with paper towels to cool completely.
Raise heat of oil to 375ºF. Heat oven to 250ºF. Add potatoes to oil in batches; fry until golden, about three minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.
Yield: 8 to 10 servings
homemade mayonnaise
martha stewart living magazine
1/2 cup light olive oil
1/2 cup canola oil
1 large egg
pinch of dry mustard
1/4 teaspoon coarse salt
1 tablespoon lemon juice, freshly squeezed
Combine oils in a glass measuring cup. Place egg, mustard and salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1-1/2 minutes.
With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/4 cup of oil); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. the fresh mayonnaise can be kept, refrigerated in an airtight container, for up to three days.
Yield: 1 cup