Title: Never Fail French Fries
Categories: Info, Tnt, Potatoes
Yield: 1 Serving
Mature baking potatoes
Vegetable oil
The best French Fries come from deep frying potatoes once at a
relatively low temperature until they are almost done, draining,
cooling, then cooking briefly at a higher temperature to brown and
crisp them.
I prefer Yukon Gold but there are many other suitable varieties
including Russets.
This is a two-step process and the second step should be performed
just before serving.
Peel the potatoes. Slice them into strips about 2 1/4" long and
3/8" thick. Soak the strips for 15 minutes in warm water. (Many
fast food places add sugar to the water so that the fries brown
faster when they're fried.) Wipe them thoroughly with towels to
remove all surface moisture.
Slowly heat the vegetable oil to 325 F. Drop in potatoes one cup
at a time. Cook until the sputtering ceases, about 3 minutes. Skim
out the potatoes. They will be limp not crisp and still white at
this point. Drain on paper towels and cool for at least 15 minutes.
When ready to finish them, re-heat the oil to 375 F. Place the
potatoes in a frying basket. Fry until golden brown, about 3
minutes. Drain on paper towels. They will now be crisp. Don't
cover them up; that will make them go flabby. Serve immediately
with salt and vinegar.
