I invented the term Basque fries to contrast these potatoes with French fries. Basque fries are already cooked when submerged in hot oil. After only the briefest time in the oil, they are ready to eat-soft on the inside and crispy and crunchy on the outside. This method uses less oil and avoids any fuss about its temperature. I serve Basque Fries with meat and fish.
4 small potatoes (about 3/4 pound)
1/2 cup olive oil
1. Put the potatoes into a saucepan, and add enough water to cover them by several inches. Bring the water to a boil over medium-high heat, reduce the heat to low, and cook the potatoes for about 20 minutes, until they are fork-tender. Drain the potatoes, and set them aside to cool.
2. Peel the potatoes, and cut them into strips or crosswise slices.
3. In a deep skillet, heat the oil over high heat until it is very hot. Add the potatoes, and cook them for about 1 minute, or just until they are golden. Drain them on two layers of paper towels, salt them to taste, and serve them hot.
The Basque Table
Passionate Home Cooking from one
of Europe's Great Regional Cuisines
By Teresa Barrenechea with Mary Goodbody
Harvard Common Press
Hardback, Price: $22.95
Recipe Reprinted by permission.
This page created March 1999
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