French Fries

French Fries Recipe:


2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving


Peel and wash the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner they are, the crispier they will be. Place chips in a large bowl. Cover with cold water, then soak two or three hours.

When you're ready to make chips, drain the water and lay the potatoes on two baking sheets lined with paper towel. Pat dry with paper towels to dry.

Heat a few inches of vegetable oil to 300 degrees F in a heavy saucepan. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until tender. They should not be brown at all at this point you just want to start the cooking process. Remove each batch and drain on new dry paper towels.

Once all the potatoes were fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, begin to fry the potatoes in batches again, cooking until golden and crispy. Remove from oil and drain on paper costs. Sprinkle fries with sea salt and dipped in ketchup-mayo mix

Recipe Video:


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