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Deep Fried French Fries

deep-fried-french-fries

Homemade deep fried French fries are crazy delicious. The best French fries are double-fried, first at a lower temperature to cook them through, then again in hotter oil to crisp them up to golden perfection. This deep fried French fried recipe is very flexible—you can make as many or as few fries as you like. Plan on one large Russet potato’s worth of fries per person if serving as a side dish. Homemade deep fried French fries are a traditional accompaniment with hamburgers, grilled steak, chicken or just about anything.


Equipment – Deep Fried French Fries


The Cooking Oil

What oil do you cook french fries in?
Neutral-tasting oils are great for frying: peanut, canola, vegetable, safflower, grape-seed, et cetera. These all have a smoke point well above 350°F. Some oils, like corn, coconut and sesame, have smoke points beyond 350°F, but they impart a lot of flavor into the finished product that you may or may not want.


The Potato – Deep Fried French Fries

What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato


To Soak or Not

Soaking the French fries is the secret to the crisp texture of the Deep Fried French Fries. The water draws out the starch, making them more rigid and less likely to stick together. Let the cut potatoes sit in ice water for at least an hour. It’s best to cook the French fires twice – first blanching them until slightly limp in peanut oil or canola heated to 275 degrees, and again in 375 degree oil to crisp and brown them.


Frozen Fries – Deep Fried French Fries

When frying French fries, do not let them thaw before using. Frozen French fries be kept completely frozen before using as it guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high quality fry. However, you will find arguments to the contrary on this subject that advocate thawing potatoes before cooking.


Fry Prep – Deep Fried French Fries

Wash the potatoes, scrubbing them well, and dry completely. Peeling is optional and comes down to personal preference. Peeled or unpeeled, the cut is absolutely key when making fries. If you have a kitchen mandoline, this is the time to break it out and use it – if the potatoes do not cut cleaning with one pull then microwave them in pastic for a minute or two but do not let the potatoes get soft. I

If cutting the potatoes with a knife, cut each potato in half the long way, lay the cut side flat on the cutting surface, and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut them into the same width sticks to make matchstick fries. Repeat with the remaining potatoes.


deep-fried-french-fries-recipe


Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels

Deep Fried French Fries Recipe

Place the sliced French fries (1/4″, 3/8″, 1/2″, wedge, etc) in a large bowl and cover with cold water. In general, the thinner the cut, the crispier the deep fried French fry will be and the shorter the cooking time.

Allow the French fries to soak a minimum of one hour – you can stick the bowl of French fries in the fridge and let them soak overnight.

When you’re ready to make the deep fried French fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

NOTE: When frying frozen French fries, there is no need to thaw before using. Frozen French fries can be kept completely frozen before using. This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high quality fry. There are contrarians to this theory and they do thaw potatoes before cooking.

Deep Fried French Fries Process

Heat oil in a deep-fryer or large saucepan to 275 degrees. Gently add the potatoes in the hot oil for up to 5 minutes (depending on the size), stirring and flipping the fries occasionally. They should not be brown at all at this point-you just want to start the cooking process.

Remove the French Fried potatoes from the oil with a slotted spoon and drain them on paper towels and until they are completely cool. Let sit until completely cool.

Next, heat the oil in a deep-fryer or large saucepan to 375 degrees. Test the oil by dropping a fry in it—the oil should immediately sizzle around the fry actively but not violently. If it sputters and sizzles aggressively, bring the temperature down until you get an immediate and active yet steady sizzle when you add a fry to the oil.

Fry the French Fried potatoes again until golden brown, 5 to 6 minutes. Add the fries, working in batches if needed to keep them in a single layer in the oil – test one fry when you think they may be ready.

Once done, remove the fries from the oil. Drain them on a cooling rack set over a pan or on layers of paper towels. If you’re salting your fries, season them while they are draining and still hot. Sprinkle with salt and your favorite spices (garlic powder, fresh rosemary, seasoned salt, or fresh virgin olive oil or truffle oil).

Deep Fried French Fries Ingredients

Russet potatoes
Vegetable or peanut oil, for frying
Sea salt
Pepper
Ketchup
Mayonaise
Cocktail sauce
Truffle oil
Parsley
Freshly chopped garlic
Hot sauce
Grated Parmesan
Red chile flakes
Fresh herbs


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