Mushroom Lomo Saltado, White Rice and French Fries

Ingredients

• 1.5 cup long-grain white rice (Such as Basmati or Jasmine)
• 3 cup water (cold water)

Instructions

1. 1

   Rinse the rice

   • Place the rice in a fine-mesh sieve.
   • Rinse under cold running water, swirling the rice with your hand, until the water runs clear. This should take about 1-2 minutes.
   • Drain the rice thoroughly to remove all excess water.
2. 2

   Cook the rice

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the rinsed rice and water.
   • Bring the mixture to a full rolling boil over medium-high heat, which should take about 3-4 minutes.
   • As soon as it boils, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it simmer gently for 15 minutes. Do not lift the lid during this time.
3. 3

   Rest and fluff the rice

   • After 15 minutes, remove the pan from the heat but keep it covered.
   • Let the rice stand undisturbed for 10 minutes. This allows the residual steam to finish cooking the grains.
   • Remove the lid and gently fluff the rice with a fork, lifting and separating the grains from the bottom up.
   • Serve immediately as a versatile side dish.

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.