summer bouquet

things i once believed were true:

1. telling my junior high crush i liked him wouldn't totally freak him out.
2. if i slunk down low enough in my chair, i wouldn't be called on in 3rd grade math. or ap biology. or all of my college french classes.
3. she's all that was an awesome movie. (that's the one with freddie prinze, jr. yeah.)
4. i couldn't make french fries. cutting up all those potatoes, soaking them for half an hour, then double-frying them? not worth the trouble, when i could just get them delivered from the local diner.

well, it turns out you don't have to soak or double-fry (you do still have to cut them up, unfortunately), and you'll end up with the crispiest, most delicious fries you've ever had. believe it.





the easiest french fries ever
adapted from cook's illustrated, july/august 2009

4 yukon gold potatoes (this is very important)
vegetable oil
kosher salt

cut the potatoes into 1/4" matchsticks and place in a dutch oven. add enough oil to just cover, about 6 cups (cook's recommends peanut oil; i used canola and it was fine). bring to a rolling boil, about 5 minutes. cook 15 minutes more; stir gently with tongs to keep the fries from sticking to each other. cook 15 minutes longer, or until the potatoes are golden brown and crisp, stirring occasionally. remove with a spider or slotted spoon and drain on paper towels before serving.

for a delicious, oniony dipping sauce, stir together sour cream, a spoonful of mayonnaise, 2 minced garlic cloves and some chopped chives.



add some iced green tea, a bottle of côtes du rhône and a beautiful summer bouquet, and you've got a perfect evening. happy weekend!