Crispy, golden potato wedges are the perfect adornment to any dish. In Belgium, they are famously served with mussels.
Cook’s note: Wear long sleeves if possible and keep a splatter-guard handy for the deep-frying portion of this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause skin damage.
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 2 large potatoes, peeled
- ¼ teaspoon salt
- Oil for frying
Preparation:
Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 5 minutes, until they turn golden brown. Drain the frites on fresh paper towels and salt them.
Makes 2 large or 3 medium servings.
