there are numerous schools of thought on how to make perfect french fries, but after some reading up we found the most popular method was to double fry them.
i used russet potatoes. for two people, i sliced up 4 large russets, and used a deep fat fryer with inbuilt thermometer.
Method:
Peel potatoes. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. I added several handfuls of ice to keep them extra cool.
Heat a heavy stock pot fitted with a deep-fry thermometer or a deep fat fryer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes - they will be floppy and limp. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
the fries looked great but to be honest weren't crispy. next time i think i will find a recipe with some kind of crispiness tip in it. they say the temperature is key - too low and the fries will be soggy - i think our temp was perfect and the fries were definitely not soggy - but they lacked that crispiness.
there are numerous schools of thought on how to make perfect french fries, but after some reading up we found the most popular method was to double fry them.
i used russet potatoes. for two people, i sliced up 4 large russets, and used a deep fat fryer with inbuilt thermometer.
Method:
Peel potatoes. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. I added several handfuls of ice to keep them extra cool.
Heat a heavy stock pot fitted with a deep-fry thermometer or a deep fat fryer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes - they will be floppy and limp. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
the fries looked great but to be honest weren't crispy. next time i think i will find a recipe with some kind of crispiness tip in it. they say the temperature is key - too low and the fries will be soggy - i think our temp was perfect and the fries were definitely not soggy - but they lacked that crispiness.
