Perfect French Fries

by Everchanging Gardener

in Vegetables

Having grown our own potatoes for the last three years we of course make our own french fries.  I’ve discovered three secrets to making the best french fries:

  1. Cut the fries the same size — we like ours about 1/4 inch in size, the longer the better.
  2. Soak the cut fries in ice cold water for at least 30 minutes before cooking, then drain and dry well.
  3. The best way to make sure your fries are crispy is to cook them twice.  All the great restaurants make their fries that way.  And it’s not actually that much harder at home since the first cooking stage can be done slightly ahead of time so you need not be concerned that you have to get the timing ‘perfect’.

INGREDIENTS

  • 4-6 large potatoes (we use Yukon Gold, German Butterball or French Fingerling)
  • 2 quarts crisco or similar high temperature oil
  • salt
DIRECTIONS
  1. Clean and wash potatoes.  We like the skin on but you can peel if you prefer. Cut into 1/4 inch strips,  keeping sizing as even as possible.
  2. Pour oil into dutch oven, fryer or electric skillet (which is what I use).  In our electric skillet the oil is about 1 1/2 inches deep. The wider surface area of the skillet seems to help keep the potatoes from sticking together.
  3. Heat oil for first cook to 325F.
  4. Drain potatoes and dry thoroughly with a couple of tea towels.
  5. Fry potatoes, in small batches, for 6-8 minutes or until transparent and limp.
  6. Using a slotted spoon, remove fries and drain on paper towels.  Do not add salt at this point.  Fries will be quite soggy, don’t worry about that.
  7. Let oil reheat to 325F before adding second batch.  When finished, let fries rest for 10 minutes or up to a couple of hours.
  8. When ready to serve, reheat oil to 375F.
  9. Cook fries a second time, again in small batches.  In my electric skillet it takes two batches to make a large batch of french fries — enough for 4-6 people depending upon how many  you like to eat!  Fry for 3-4 minutes until crispy and as brown as you like them.
  10. Using slotted spoon, remove from oil to paper lined cookie sheet and add salt.  Place first batch in oven warmer while second batch cooks.  They will stay crispy.  After removing and salting second batch, serve immediately and enjoy!

Leave a Comment

Next post: