This quick much recipe is truly a quarantine entry in our family repertoire, and how much damn fun it has been! For disclosure, this is not my recipe, I don’t know who invented fries, I am only aware of the differences between a few styles, like Belgian versus French (Belgian wins). I only memorized the following a few years ago: 140-7-30-170-3. I agree it is a funny way to remember a recipe, and after all we seem to have lost the ability to remember long numbers, but give it a look and you will understand why. It is all about temperature, rest and frying time. Once you remember that you can fry a portion for two, or just keep frying all day, pound after pound of absolutely darn delicious fries, the amount of the ingredients is something you do not have to worry about. Now that we are frying at least once a week, I do have a small stash of vegetable oil in my pantry; I reuse mine a few times until it gets a bit cloudy, but when I work on large batches it is always useful to have fresh new oil to supplement what’s hot in the pot.
Our family favorite dipping sauces, in order of preference: sriracha mayo, truffle mayo, ketchup (Heinz! Not that weird artisanal one that your cousin just brought you from upstate New York!!!)