French Fries

French Fries 550

Who doesn’t like French fries?  (Especially slightly out of focus french fries.)  They are one of our country’s number one weakness.

Crispy on the outside, fluffy on the inside and sprinkles with salt.  I like my fries fresh and hot with a side of cold ketchup.   Yes cold ketchup, call me weird.  I figured my best bet to  guarantee myself some fresh hot fries with a side of cold ketchup, was to make them at home.

How many times have you tried to make French fries at home and just ended up with a soggy oily mess?  I have to admit that back before I know what I was doing this was a frequent occurrence in my french fry making.  Here is how to make a crispy, fluffy fry at home.

First scrub your potatoes clean.  I choose to cut my potatoes with a French fry cutter so they are even and cook evenly.  You can cut them by hand with a knife but this tool makes it much easier.  It’s cost me $15 bucks at Bed, Bath and Beyond and I had a 20% coupon.  Whoo-hoo!

French Fries

Soak the potatoes in ice cold water for at least 30 minutes and no more than 2 days.   This removes the starch from the potato.

French Fries

When almost ready to fry heat oil to 325 degrees,  make sure the oil is 3 inches below the top of the pot or the oil could bubble over.  Drain the potatoes, rinse and dry in a kitchen towel.

French Fries

Turn the heat to medium-high and carefully drop the potatoes into the hot oil, stirring occasionally, fry for 6 to 8 minutes until blonde and limp.

French Fries

Using a skimmer or slotted spoon transfer the potatoes on a paper towel lined sheet and let them rest for at least 10 minutes or up to 2 hours.

French Fries

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 10 minutes.  (Original recipe says 1 minutes but I did it for 10 and had perfectly crisp fries. I will leave it to your discretion.)

French Fries

Transfer to paper lined plate and sprinkle with salt and pepper, to taste. Serve immediately.

French Fries 550

No longer is their a need to buy frozen French fries or to run down the street to your local fast food joint.  You too can make the perfect crispy fry right at home.  Perfect side dish to chicken tender, burgers, sandwiches or sloppy joe’s………Mmmmm sloppy joes’ now there is an idea.

Print Recipe

Crispy French Fries Adapted from Emeril Lagasse : Food Network

  • 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
  • 2 quarts vegetable or peanut oil
  • Salt and pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. (I fried mine for 10 minutes, I know it is a big difference but my fries were perfect.) Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Comments

  1. Zee S says

    I too was wondering what you do with the oil? I never fry stuff because it seems like a waste of oil and its supposedly bad for you. :) But french fries are yummy and I’d be the best mom if I could fry perfect french fries.

    • says

      I strain it using a fine mesh strainer n store it in an air tight container to use again. Depending on what i fry in the oil i will reuse it 2-4 times.

  2. says

    I love the twice fried fries. These look exceptionally great and yes, they’d go wonderful with sloppy joes or burgers. Delish!

  3. Princila says

    I like the fact that you took the time to post a simple and basic recipe. I am a soggy fry maker and still haven’t been able to get it right… Not like I really NEED to get it right (my scale would agree), but I WANT to get it right! What do you think is the most important factor? The ice bath, the super dry fry, or the oil temp??

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