Cuisinart CTG-00-MAN manual Perfect French Fries, Pommes Anna

Perfect French Fries

The Cuisinart® Mandoline makes cutting perfect french fries a breeze!

Makes about 2 to 3 servings

vegetable or peanut oil for frying

1pound russet potatoes*

kosher salt and freshly ground pepper to taste

1.Heat oil in Cuisinart® Compact Deep Fryer to 325°F.

2.Scrub potatoes well or peel if preferred.

3.Adjust the runway of the Cuisinart® Mandoline to the upper position and fit with the thick julienne blade set to the ³∕8-inch setting on either the crinkle or straight edge blade.

4.Cut potatoes in half lengthwise. Secure the potato with the food holder on the uncut side and slice the potatoes on the mandoline. As you slice, put the french fries into a bowl of ice water to keep them from turning brown.

5.Once oil is ready, drain and dry the french fries completely and thoroughly in batches. If they are wet at all, the oil will spatter and spit. Fry the potatoes in small batches. Cook for about 3 minutes, remove and drain on a tray lined with a wire cooling rack, or on layers of paper towels.

6.Increase the oil temperature to 375°F. In small batches again, fry the potatoes for a second time, this time about 4 minutes, until golden and crispy. Drain on fresh layers of paper towels. Season with salt and pepper to taste when hot and serve immediately.

*Don’t forget sweet potatoes and other root vegetables, as they make tasty fries as well.

Note: French fries can be fried once in 375°F until golden brown. Frying them twice makes them extra crispy!

Nutritional information per serving (based on 3 servings):

Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g

• chol. 0mg • sod. 52mg • calc. 20mg • fiber 2g

Pommes Anna

Pommes Anna is a classic French side dish – what could be better

than potatoes and butter?

Makes about 12 servings

½cup (1 stick) unsalted butter

2pounds russet potatoes, peeled and stored in cold water

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1.Preheat oven to 400°F.

2.Melt butter in a small saucepan. Allow to bubble slightly until a white foam appears on the surface. Carefully skim off the white foam then pour into a separate container. Once melted pour butter into a separate container, being careful to not pour in any white solids – strain through a cheesecloth if necessary, discarding the white solids. This is called clarified butter and can be heated to higher temperatures without burning.

3.Adjust the runway of the Cuisinart® Mandoline to the lower position and fit with the straight edge blade set to the ¹∕8-inch setting. Slice potatoes using the food holder and cover with fresh cold water.

Tip: Potatoes slice more easily if cut in half – this way the potato can run smoothly across the mandoline with the straight edge surface.

4.Place a Cuisinart® French Classic 10-inch skillet over medium to medium-low heat and brush well with plenty of butter. Working in batches, dry the potato slices very well with paper towels.

Working in concentric circles, start placing potato slices in the buttered skillet, starting in the center and overlapping them to create a solid potato layer in the pan. Brush the layer well with butter and sprinkle with some of the salt and pepper.

5.Continue making layers in the same fashion – butter and season each one. There should be six layers total, depending on the size of the potatoes.

6.Butter a sheet of foil and press the buttered side onto the top layer of potatoes – place pie weights or dried beans on the foil to

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