Free Cooking Recipes

Tiny, crisp matchsticks, Allumettes are a variety of French deep-fried potatoes. For the best results you need a deep, heavy pan, a wire frying-basket and a cooking thermometer.

4 SERVINGS
2 lb. potatoes vegetable oil salt

Directions:

1. Peel the potatoes and trim them into neat rectangles about 2-inches long. Drop them into a bowl of cold water to prevent them from discolouring.
2. With a sharp knife, slice the rectangles lengthways into sticks about i-inch wide and 1-inch deep. Soak them in a bowl of cold water for 30 minutes.
3. Drain the water off the potatoes and dry them thoroughly with a tea towel or kitchen paper. Put at least 3 inches of oil in the pan and heat to 350°F (180°C).
4. Place a handful of allumettes into a wire frying-basket and lower into the hot fat.
5. Fry for 3 minutes, shaking the basket occasionally to ensure even cooking. Lift the basket to drain the oil from the potatoes and empty them on to kitchen paper.
6. When all the potatoes are fried, raise the temperature of the oil to about 375°F (190°C). Place the allumettes in the basket and fry again, shaking the basket frequently, for 1 or 2 minutes, or until the
   potatoes are golden brown. Drain on kitchen paper, sprinkle lightly with salt and serve, very hot, in a warm serving dish.