Tuesday, June 11, 2013

Perfect French Fries

My husband found this method from a website called The Art of Doing Stuff.  Here's a link to their recipe, The Art of Doing Stuff.  It is only slightly adapted here.  We used peanut oil on ours (they didn't specify) and we didn't dry the fries after boiling.  We just spread them out on a sheet lined with paper towels and stuck them in the fridge.  And this is kind of a lengthy process, but well worth the time.

6-8 russet potatoes, peeled and cut into fries
Peanut oil

Put the potatoes in a pot of heavily salted water.  The salt draws out the moisture.  Plus we found there was no need to salt them after cooking since they were perfectly salted.  Turn the pot on high and bring to a boil. When the first few big bubbles show up in the water, turn them off and drain them.  Lay them on a sheet pan lined with paper towels.  Put them in the fridge and leave them there until they are cooled.

Put the peanut oil in a deep fryer or a large pot and bring the oil up to 325 degrees.  Fry the potatoes until they are crusty but not browned.  Remove them to a sheet pan lined with paper towels.  Put them in the fridge again and cool.

Bring the oil to 385 degrees.  Fry the potatoes for a few minutes or until they are golden brown.  Remove from heat and drain.

Try them with my Chipotle Ranch Ketchup!

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