Hot, crispy French fries…what can be better? Well, maybe with some good sauces. Find a few below, along with a fry recipe, from WSU Executive Chef Jamie Callison.
2 each russet potato, Washed and peeled except for ends
2 quarts canola oil
Seasoning salt or kosher salt & fresh black pepper to taste
1 tablespoon kosher salt
2 quarts water
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into Batonnet size—cut to the full length of potato
Fill a large bowl with … » More …