French Fries – Perfect Every Time2013-05-05
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- Prep Time : 10m
- Cook Time : 8m
- Ready In : 18m
French fries are the quintessentail North American fast food treat, and certainly one of my favorites.
There is nothing quite as tummy warming and comforting as crispy fried potatoes, hot out of the fryer with lots of vinegar and salt.
How to Make Great French Fries
- mature baking potatoes
- cooking oil
Pare and slice potatoes into strips. Strips approximately 2 1/4 inches long and 3/8 inch wide cook well.
Heat cooking oil to 300°F - 330°F.
When fat is ready drop in potatoes, 1 cup at a time, and cook about 2 minutes, until all sputtering ceases. Skim out the potatoes and drain them on a paper towel. Cool at least 5 minutes.
Heat oil to 375°F.
Place potatoes in a frying basket. Finish frying them for about 3 minutes. They should be golden brown and crisp. Drain on a paper towel. Do not cover them.
- The two step process is essential. Step one cooks the potatoes on the inside and step two crisps them. Chefs will tell you not to try to cook them in one step. They just don’t turn out as well. Fresh fried potatoes sure are worth it though!
- Always salt your fries as soon as they are out of the oil and drained. The salt will get right into the potatoes and the fries will be tastier. Not a lot of salt, as people can add more if they want, but a bit makes a real difference in the flavor.
This recipe makes as many servings as you want. Use about 1 potato per serving.
Mature baking potatoes, like the Idaho potato, are the best to use for french fries because they cook well and crisp up. More waxy potatoes, like the new potatoes we get in the summer, don’t work as well.
It just takes a bit of time, but is so worth it.
Give yourself a treat by learning how to make french fries at home. Just a few simple ingredients and a bit of time creates magic!
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