Salty, fried foods have a special place in my heart, but who doesn't love french fries! Perfect french fries are surprisingly not as easy to make as you think. There is a technique to it. Read below for the secret.
I've tried making fries many different ways in the past, but it always ended up too soft, or the texture inside was mealy. A lot of people have heard that you need to fry them twice, once at low and again at a high temperature. But what makes a french fry perfect is starting with Russet (baking) potatoes, and then soaking them in ice cold water before cooking.
- I like to keep the skin on, but you can peel them if you prefer. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Try to keep them all equal size so they all cook at the same time.
- Put the fries in a large bowl of ice cold water for at least 1 hour or refrigerate for up to 8 hours. Do not skip this step.
- Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.
- Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
- Increase the heat of the oil to 375° F.
- Fry the potatoes again, in batches, turning frequently, until golden brown, another 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.
Serving ideas:
To make your fries a little fancier, try these ideas!
- Finely grate lots of fresh Parmesan all over the fries.
-Instead of plain ketchup, try mixing in some horseradish or curry powder to kick it up.
-Or try a flavoured mayo, stir in some hot sauce, horseradish, wasabi, curry powder. I also love a mock aiolo with minced fresh garlic and lemon juice. Yum!
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