French Fries
Photo: Rainer Zenz, CC BY-SA 3.0
Homemade French fries reward a little patience, and the secret is cooking them twice in effect: first gently in water, then in hot oil. Choosing a floury potato such as Russet or Maris Piper gives a fluffy middle and a crisp shell. Rinsing away surface starch and drying the pieces well keeps them from turning gummy or spattering, so a plain pot of oil gives chip-shop results at home.
Instructions
Peel the potatoes and cut them into thin straw-like pieces.
Rinse the cut potatoes well in water to wash off the excess starch.
Put the potatoes in a saucepan of water and simmer or parboil them on the stove for about 15 minutes.
Drain the potatoes and dry them thoroughly, since wet potatoes will spatter in the hot oil.
Deep fry the potatoes in oil at 175°C for 4 to 5 minutes, until they are light golden and crisp. Vegetable oil, lard or drippings all work.
Lift the fries out of the oil and spread them on a plate lined with paper towels to soak up the extra oil. Move them to a fresh plate if the paper becomes saturated.
Sprinkle with salt and shake the fries so every piece is evenly seasoned.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
