Serves: 7–8
5 lb (2.3 kg) Kennebec potatoes (6–7 potatoes)
1 gal (128 fl oz/3.8 l) water
¼ cup kosher salt
2 qt (64 fl oz/1.9 l) vegetable oil for frying
3–4 cup potato starch
Wash the potatoes and cut into relatively thick, uniform sticks. Bring the water and salt to a boil in a large pot. Drop the fries in the water for 3–4 minutes until they are par-cooked or blanched. Lay them on a cookie sheet to cool.
Blanch the same way but in a fryer at 325°F (163°C) for 3 minutes. Toss with potato starch to just coat and rest on a cookie sheet or freeze to store.
Fry at 375°F (191°C) until crisp golden brown, toss with Seasoned Salt, and serve.
Seasoned Salt
1 cup kosher salt
¼ tsp citric acid
1 Tbs sugar
Espelette chili flakes to taste
Blend all ingredients in a spice grinder until they are a little smaller and combined.
Beer suggestions: If you make these as a side, enjoy them with a beer paired to your main course. Or, serve these as a gluten-free appetizer paired with a slightly tart mead such as Kuhnhenn Orange Blossom (Warren, Michigan) or with Square Mile Spur and Vine (Portland, Oregon) cider, to which the Galaxy hops add flavors of peach and melon. For a gluten-reduced alternative, pair with Stone Delicious IPA (Escondido, California). The Lemondrop and El Dorado hops provide spicy, herbal, and citrus notes that complement the seasoned salt on the fries.