This recipe has been adapted slightly from Emiril Legassy’s “Perfect French Fries” from the foodnetwork.com. And when I say “adapted” what I really mean is “dumbed down” since I don’t have a candy thermometer, a tea cloth, or peanut oil. And I don’t like to peel my potatoes.
But these are yummy. Especially if you eat them with my homemade ketchup!
Homemade French Fries
- 2 large russet potatoes, sliced into ¼ inch by ¼ inch slices
- 3 quarts of vegetable oil
- Sea salt, coarsely ground
- Rinse the potato slices in a large bowl under cold running water until the water runs clear. Leave the potatoes in the bowl with an inch of water above them, add some ice to the bowl, and chill in the fridge for an hour.
- Pour the oil into a 5-quart pot until it is almost full (leave about three inches of space below the rim because the fries will bubble once they get cooking). Bring the oil slowly to a med-high heat.
- While waiting for the oil to heat, drain the fries, spin them in a salad spinner to get the excess water off, and pat them dry with a thick dishtowel or microfiber cloth.
- Using a skimmer or slotted spoon, add the potato slices to the oil and fry, stirring occasionally.
- When the fries start to turn a pale yellow color and get slightly limp (this takes about 8-10 minutes), take them out of the pot and set them on paper towels to drain. Sprinkle generously with salt, let cool for 10 minutes, and enjoy with some homemade ketchup!
LIMP fries and SOGGY fries are NOT the same thing. Soggy fries come from not drying them off well enough so they retain water. Limp fries come from cooking them just long enough they are no longer stiff.
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