BASQUE FRIES — The Kitchen Scholar

SOURCE: GERALD HIRIGOYEN. PINTXOS: SMALL PLATES IN THE BASQUE TRADITION.

Accentuated by the sweet and smoky dusts of *piment d’Espelette*, all potato fries hailing from the Basque region seem to share two common traits. First, their wedge-shaped cuts more likely resemble chunky shards than thick strips. Second, the potatoes have already cooked to a slight tenderness from a brief blanch before they can even touch the hot frying oil, giving the nicely soft interior underneath the crunchy and crispy skin.

Ingredients

1 1/2 pounds/680 grams frying potatoes such as Kennebec or russet, unpeeled

Peanut oil

1 teaspoon/2 grams piment d’Espelette

Salt to taste

Spanish sweet or spicy paprika for finishing

Specific Equipment

Sharp knife

Large bowl

Large saucepan

Colander

Paper towels

Deep-bottomed casserole OR Dutch oven

Deep frying thermometer

Slotted spoon

Baking pan lined with paper towels

Serves 6

Instructions

1. Cut the potatoes lengthwise into wedges with a sharp knife about 1-inch/2.54-cm thick and 3 to 4-inches/7.6 cm to 10.2 cm long. Soak the potatoes in a large bowl of cold water for at least 4 hours or overnight.

2. Drain the potatoes and transfer them to a large saucepan. Fill the saucepan with cold water and bring to a boil over medium heat. Reduce the heat to low and let the potatoes simmer in the water for 8 to 10 minutes or until the potatoes are tender at the pierce of a knife. Do not overcook the potatoes or else they will fall apart during frying.

3. Drain the potatoes thoroughly over a colander and pat them dry with paper towels..

4. Heat the peanut oil in a deep-bottomed casserole or Dutch oven until the deep-frying thermometer reads 375°F/190°C. Fry the potatoes in batches for 5 to 7 minutes or until the potato wedges have turned golden brown and crispy. Remove the potatoes with a slotted spoon and drain them on a baking pan lined with paper towels. Keep the potatoes warm until all batches are cooked.

5. Transfer the potatoes to a large bowl and toss with piment d’Espelette, salt, and Spanish paprika until the potaotes are evenly coated. Serve the fries hot.