Recipe

The Most Perfect French Fries Ever Recipe

Add Step-by-Step Photos	Famina / All my dishes 2 months ago I feel like the title for this recipe deserves an explanation. I've been making bad french fries forever. I could never seem to recreate the tender, crispy fries I had at restaurants. Then I came across a recipe that called for soaking the cut pot... More Prep:20m Cook:40m Servings:4	Famina
	fried potatoes

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Ingredients

4-5 medium sized russet or Yukon gold potatoes, cut into thin strips (I prefer the russet potatoes)

Bowl of ice water

Enough peanut oil to come up the sides of your skillet about two inches

Salt

Pepper

Directions

First, place your cut potatoes in the ice cold water and soak for about 10 minutes.

Heat the oil in your skillet over medium-high heat until it sizzles when you place the end of a wooden spoon in it.

Working in batches, pull out a handful of potatoes and dry thoroughly with paper towels and then place in hot oil.

You do not want to cook them until brown. You just want to cook them for about 10-15 minutes so that the inside becomes tender.

Take out first batch and place on plate of paper towels.

Continue in batches until all the potatoes have been fried for the first time.

Then turn the heat up to high.

Start adding the pre-cooked fries back in batches again, this time cooking them until they are golden brown.

Be sure to pull them out right at the light golden brown stage. I've found that they continue to cook after they come out of the oil and sometimes get too brown.

Place each batch on a new plate with new paper towels. (FYI - this recipe requires a lot of paper towels).

Salt and pepper as each batch comes out.

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Comments

diannehocut 2 months ago said:
Ah, the old double fry routine. Good job, Famina! Enjoy those fries! 5UP

Dianne

binky67 2 months ago said:
I saw somewhere that this how Mc Donald's does their fries, which I love!

jlv1023 2 months ago said:
You said the magic word "french fries". Everyone that knows me calls me the "French Fry Queen" can not go to any restaurant that has fries and not order them (even when I'm not suppose too),
Have to try these,

Thanks for this post
Janet

tuilelaith 2 months ago said:
How wonderful! I like this, the grease is not allowed. I wonder if I could bake them after the cooking on wire racks to get the fat out as much as possible and still keep them crisp! HMMM must try!!!

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