RSVP French Fry Cutter User Manual

French Fry Cutter Use and Care Instructions

Wash all parts thoroughly prior to first use. Install the desired cutting grid 2

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and its matching pusher plate 3. Mount the cutter onto a smooth countertop
or cutting board by flipping the suction base lever

Raise the cutter arm

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The potato should fit loosely.

Press the cutter arm

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1

1. Cutter Arm

2. Cutting Grid

3. Pusher Plate

4. Hopper

5. Suction Base
Lever

4

1

and place a whole or cut potato into the hopper 4.

✽

1

all the way down using firm, constant pressure to cut.

To remove the cutting grid, press the button
on top to release the grid and slide it out from
below the cutter. To install, push the grid up
into slot until you hear it click.

2

3

To mount the cutter to a countertop or
cutting board, flip the suction base lever to

5

the opposite side. Make sure the cutter is
stable and secure before using.

5

to the opposite side.

To remove the pusher plate, turn the
plastic lever clockwise to unlock and
release it. To install, fit the pusher
plate’s hooks through the metal plate
and turn the plastic lever counter­clockwise to lock.

Cutting Grids / Pusher Plates

Regular Large

✽

Use whole or cut potatoes

no larger than 3.5" long x 2.5" dia.

to avoid jamming the hopper

3.5" long

2.5" dia.

Press the cutter arm all the
way down to cut, using
firm, constant pressure.

Did you know?

French fries most likely
originated in Spain,
in the 15th century

TO CLEAN: Hand or spray wash with
soapy water, rinse and dry. Use caution

when handling the sharp cutting grids.

CAUTION: CUTTING GRIDS ARE SHARP. AVOID

DIRECT CONTACT WITH FINGERS AND HANDS.

KEEP OUT OF REACH OF CHILDREN.

Perfect French Fries Serves 4

5 large Russet potatoes, peeled or scrubbed
1 quart peanut oil
Kosher or sea salt

1. Peel or scrub potatoes well. Use the regular size
grid to cut all the potatoes. Put the fries in a large bowl of cold water
and refrigerate from 1 to 8 hours.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or
in a tabletop deep fryer, to 325°F. Line a baking sheet with paper towels and
set aside.

3. Drain the fries well and pat dry in batches with paper towels. Fry each
batch, turning frequently, for 3 to 4 minutes or until the fries are a pale
blond color and limp. Remove with a mesh skimmer to the baking sheet
lined with paper towels.

4. Increase the heat of the oil to 375°F and fry the potatoes again, in
batches, turning frequently, until golden brown, 3 to 4 minutes. Remove
with the skimmer and drain on clean paper towels. Season to taste with salt
and serve immediately.

Helpful tips:

Mount the cutter by the sink and fill the sink with clean, cold water to

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catch the cut potatoes as you process them, or use a bowl in the sink.

Russet or baking varieties of potatoes make the best french fries.

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Soaking the cut potatoes prevents them from oxidizing (turning brown when

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cut) and removes excess starch, which keeps potatoes from sticking together
and allows them to achieve maximum crispness.

Use peanut oil for deep frying as it has a high smoking point and very mild

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flavor. Using our cutter ensures uniform-looking fries and even cooking.

To oven roast fries, preheat oven to 450°F. Spray large rimmed baking sheet

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with nonstick spray. Toss cut potatoes with canola oil in large bowl and
sprinkle with salt and pepper; spread in single layer on prepared baking
sheet and roast for 30-40 minutes or until tender, turning occasionally.

The cutter works great on other firm vegetables or fruit such as apples,

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pears, zucchini, sweet potatoes, and cucumbers.

R.S.V.P. International, Inc., Seattle, WA
www.rsvp-intl.com • © 2010

#CHIP  01-2010