RSVP French Fry Cutter - Manual (Page 2)

R.S.V.P. International, Inc., Seattle, WA
www.rsvp­intl.com • © 2010
#CHIP 01-2010
Helpful tips:
Mount the cutter by the sink and fill the sink with clean, cold water to
catch the cut potatoes as you process them, or use a bowl in the sink.
Russet or baking varieties of potatoes make the best french fries.
Soaking the cut potatoes prevents them from oxidizing (turning brown when
cut) and removes excess starch, which keeps potatoes from sticking together
and allows them to achieve maximum crispness.
Use peanut oil for deep frying as it has a high smoking point and very mild
flavor. Using our cutter ensures uniform­looking fries and even cooking.
To oven roast fries, preheat oven to 450°F. Spray large rimmed baking sheet
with nonstick spray. Toss cut potatoes with canola oil in large bowl and
sprinkle with salt and pepper; spread in single layer on prepared baking
sheet and roast for 30­40 minutes or until tender, turning occasionally.
The cutter works great on other firm vegetables or fruit such as apples,
pears, zucchini, sweet potatoes, and cucumbers.
•
•
•
•
•
•
Perfect French Fries
Serves 4
5 large Russet potatoes, peeled or scrubbed
1 quart peanut oil
Kosher or sea salt
1. Peel or scrub potatoes well. Use the regular size
grid to cut all the potatoes. Put the fries in a large bowl of cold water
and refrigerate from 1 to 8 hours.
2. Heat the oil in a heavy­bottomed medium stockpot over medium heat, or
in a tabletop deep fryer, to 325°F. Line a baking sheet with paper towels and
set aside.
3. Drain the fries well and pat dry in batches with paper towels. Fry each
batch, turning frequently, for 3 to 4 minutes or until the fries are a pale
blond color and limp. Remove with a mesh skimmer to the baking sheet
lined with paper towels.
4. Increase the heat of the oil to 375°F and fry the potatoes again, in
batches, turning frequently, until golden brown, 3 to 4 minutes. Remove
with the skimmer and drain on clean paper towels. Season to taste with salt
and serve immediately.