Sweet, Sweet Sunday

Making the Perfect French Fries

Homemade French Fries…why even bother when it would be so much easier either to drive thru McDonald’s or grab a bag of frozen fries out of your freezer…the one that’s probably been hiding in there for the last couple of years at least…goal for today—clean out freezer!!!

Because we are talking about the deep frying cooking methods and potatoes, and of course the topic of French fries would eventually come up.

The perfect French fries are extra astonishingly crispy on the outside, creamy on the inside.

French fries are actually very easy to make ahead and store in your freezer that you may never buy another bag of frozen fries ever, ever again…

 

 


The Potatoes

Which potatoes?

  • Yukon Gold…that’s why we’re learning about making French fries while we are on the topic of Yukon Gold potatoes…go figure, right?
  • Choose the largest ones you can find.

Why are Yukon Gold potatoes better?

  • …because they are less starchy and will turn out much crispier than any other type of potato.

How many potatoes?

  • Figure on two potatoes per person.

How do I slice the potatoes?

  • Slice the potatoes into ½” thick sticks. The thinner you cut your fries, the crispier they will be.
  • Wash the potatoes.
  • Peeling them at this point is purely a matter of personal preference.

Soaking Your Potatoes

Soak the potato slices in cold water for at least one hour, perhaps even overnight. The longer, the better.

Soaking your potatoes removes the starch and will end up making your French fries extra crispy and keep them from sticking to each other when you are cooking them.

 

 

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Cooking Your French Fries

 

Most cooks and chefs agree that the best way to getting those perfectly crispy fries that you’re craving is to double fry your potatoes—first for five or six minutes at 300° to cook the middle of the potato, and then frying them a second time at 400° to cook the outside.

Using a deep-fat thermometer will help ensure that the oil is at the proper temperature before you start adding your potatoes to the water.

Drain the potatoes.. Pat them dry with paper towels or a clean dishcloth.

Be sure to use a pot that is large and tall enough—such as a tall 8-quart soup pot, to contain the oil without overflowing when the potatoes are slipped in.

Pour enough oil into the pan that it measures about 1-1/2″ deep.

Heat the oil over high heat until it reaches 300.

Carefully drop small batches of potatoes to the hot oil. Frying too many French fries at once makes them less crispy.

The oil should bubble lightly.  The temperature of the oil will drop to about 260 F after the potatoes are added.

Gently stir the fries to ensure that they don’t stick to the bottom of the pan or stick to each other.  

Fry for about five minutes.

Remove from the oil using a pair of tongs or a slotted metal spoon.

At this point we’re only heating the potatoes, so don’t be disappointed if they’re not crisp yet.
Place the cooked potatoes on a paper towel lined plate.

 

Increase the heat to 400 degrees.

Fry a second time in batches about five more minutes, until they are crisp and golden-brown.

Remove them onto dry paper towels.
Sprinkle with salt as soon as they come out.

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