Miles James and Robin Stone serve awesome frites with their sammies.
Miles James got his start working in the kitchen at comfort-food central, Glo's on Capitol Hill, but then worked his way up the food chain to Gramercy Tavern in New York City. A couple of months ago, he realized his dream of opening a place that focuses on great food without the fuss.
Dot's Deli, which he runs with his wife, Robin Stone, is just that spot. It's part meat market, part sandwich shop, soon to be occasional dining destination. Read more in part one of this week's Grillaxin Q&A. And what goes great with sammies? Frites, of course. James shares his secrets so you can try to make those crispy taters at home.
Go to the jump for the recipe!
1 gallon peanut oil
6 russet potatoes
* When working with oil, be very careful and constantly monitor temperature. Never leave hot oil unattended.
* Peel potatoes and cut into sticks about ½"x ½", then soak in cold water for 24 hours to get some of the starch out.
* Fill a large stockpot no higher than a third of the way with peanut oil.
* Using a high-temperature thermometer, heat oil to 275 degrees.
* Rinse the potatoes in fresh water and dry on paper towels.
* Using a skimmer, carefully place about a third of the potatoes in the oil for about 5 minutes or until soft all the way through. Do this in a few small batches so the oil temperature doesn't drop. Spread potatoes evenly on paper towels to cool.
* Heat oil to 375 degrees. In small batches carefully place potatoes back into the oil until golden and crispy.