Perfect French Fries

12 Mar
Perfect French Fries

Perfect French Fries

Perfect French Fries, who doesn’t love them! You can tell me you don`t & I`m pretty sure you`ll be lying. Your nose will probably grow an inch or two every  time you say it. Not kidding  here. Crispy & crunchy on the outside, fluffy on the inside & pretty much just fried goodness. These days I`m making a concerted effort to eat healthier but every once in a while you just have to go there. I know, there are tons of baked options but they`re never quite the same.
The keys to Perfect French Fries are super simple, just require a little planning. Firstly, they need a good soak in water, at least 2 hours but feel free to leaveèm overnight depending on your schedule. This helps take care of the starch that`s so troublesome to your crispiness. Trust me here, just cutting the spuds & dumping them in hot oil will never give you the results you`re looking for. Secondly they should be fried twice, the first time at a lower temp to remove some of the moisture & the second to finish cooking & give you that outside crust.
Here`s what you`ll need for your Perfect French Fries:
Russet Potatoes- 1 per person will be more than enough
Oil for frying- I prefer Peanut Oil but obviously be careful if you are having guests. Make sure there are no nut allergies.
Sea Salt to seasonFrench Fries1The stars of the show.French Fries2Slice your potatoes & then cut the fries. Peeling the potatoes is up to you but I like the skins left on. What ever floats your boat.French Fries3

Give your fries a soak. Add to a bowl of water to remove some of the starch. Soak them for at least 2 hours. This is going to help them crisp up.French Fries4

In a deep pot heat the oil to 300 degrees. If possible use a deep fry/candy thermometer.French Fries5

Drain & thoroughly dry the potatoes. Water & hot oil don`t mix!! Working in batches add the potatoes to the oil & cook 4-5 minutes. We don`t want to brown these here. French Fries6

Remove the blanched potatoes to paper towels or napkins to drain. Feel free to blot any excess oil  from the spuds. Crank up the heat of your oil to 400 degrees.French Fries5Add the potatoes back into the hot oil & cook another 4-5 minutes or until golden brown. Drain & remove again to fresh paper towels. Season with sea salt & serve immediately.

Perfect French Fries

Perfect French Fries

Enjoy your Perfect French Fries !!

Perfect French Fries

Perfect French Fries

Perfect French Fries

Ingredients

  • Oil for frying- I prefer Peanut Oil but obviously be careful if you are having guests. Make sure there are no nut allergies.
  • Sea Salt to season

Instructions

  1. Slice your potatoes & then cut the fries. Peeling the potatoes is up to you but I like the skins left on. What ever floats your boat.
  2. Give your fries a soak. Add to a bowl of water to remove some of the starch. Soak them for at least 2 hours.
  3. In a deep pot heat the oil to 300 degrees. If possible use a deep fry/candy thermometer.
  4. Drain & thoroughly dry the potatoes. Water & hot oil don`t mix!! Working in batches add the potatoes to the oil & cook 4-5 minutes. We don`t want to brown these here.
  5. Remove the blanched potatoes to paper towels or napkins to drain. Feel free to blot any excess oil from the spuds.
  6. Crank up the heat of your oil to 400 degrees.
  7. Add the potatoes back into the hot oil & cook another 4-5 minutes or until golden brown.
  8. Drain & remove again to fresh paper towels.
  9. Season with sea salt & serve immediately.
  10. Enjoy your Perfect French Fries !!
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2 thoughts on “Perfect French Fries

  1. I am certainly going to try your method-I’ve done the soaking part and tried canola oil but now my thinking is to get some peanut oil!!! Thanks👍🏻

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