Rathbun's Recipes - Hand Cut French Fries from Rathbun's of Atlanta

HAND CUT FRENCH FRIES WITH BLUE CHEESE FONDUE

by RATHBUN'S of ATLANTA

For the Fries:

4 each (med) Russet Potatoes (cut into ¼ inch)

1 Gallon Peanut Oil

1 Tbsp Fine Salt (Iodized)

For the Fondue:

5 oz Breakstone Cream Cheese

5 oz Bleu Cheese Crumbles (Stella)

¾ cup Whole Milk

Procedure:

	Soak cut fries in cold water.
	Heat oil to 300 degrees, strain water off of fries and pat dry.
	Place fries in 300 degree oil and blanch for 4 to 5 minutes.
	Take out of oil and place on a paper towel lined tray, chill and reserve.
	When ready to fry heat oil to 350 degrees and fry until crisp about 2 minutes.
	Let drain off any remaining oil and season with salt.
	In a small sauce pot place cream cheese, bleu cheese and milk heat just until all ingredients whisk together. Serve warm with fries either on the side or poured over.