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