The Ultimate Fry

So tonight my partner and I are going out to dinner with a couple friends. Originally we were going to order a few pizzas but instead we are headed to one of the best little cheap places to eat out in our area, a little diner called Micheal's that happens to be open 24 hours. I, of course, got grilled cheese on rye and a side of some of the best french fries I have EVER tasted. They are light golden brown and piled high next to any burger, sandwich, wrap, or plate of their own. They have a unique texture to them when picked up, never greasy but not dry, with a rough outer, for the lack of a better word, shell. When you bit into one they crunch, the crisp outer shell cracks and flakes from the tender, not mealy, inner potato. These fries sometimes need a little salt but you can eat them with no condiments as they have a flavor on their own that is nothing like the bland potato and entirely unexplainable in words. If you are in the Philly area I urge you to make the drive to  Glenside, PA and order a plate of these bad boys. If you can't make the pilgrimage the following recipe is the closest I have come to recreating the Micheal's double fried french fry.


Ingredients:

• 1 pound peeled russet potatoes
  
• 1 cup ice
  
• 1 quart peanut oil (canola will suffice)
  
• salt to taste
  

Directions:

• slice potatoes into 1/4 inch thick fries
• place in storage container, cover with ice and enough cold water to cover fries (removed excess starch leaving a meore tender inner fry)
  
• refrigerate for anywhere between 1 hour to 1 day

 **CAUTION FRYING CAN BE DANGEROUS SO PLEASE BE CAREFUL**

• heat oil to 320 degrees in large pot
  
• remove from ice bath and thoroughly dry fries (fries must be dry to avoid oil splatter)
  
• add fries one handfull at a time, being carfull not of overload your pot (1 inch of oil above the pile-o-fries is a max level)
• remove fries to cooling rack to drain once they are light golden.
• once all the fries are drained and cooled, filter the oil by scooping out any straggling fry bits
• turn the pan up to 350 degrees and refry the cooled fries untill golden
• remove from oil and place back on cooling rack
• add salt while fries are still hot
• let them cool to an edible temperature then enjoy!