The Most Perfect French Fries Ever
From famina 14 years ago
- 40 minutes to make
- Serves 4
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 potatoes in cold water and double frying them. Read more The first fry cooks the inside and gets them tender and the second fry browns and crisps the outside. Thus, I finally created perfect french fries at home. See less
Ingredients
- 4-5 medium sized russet or yukon gold potatoes, cut into thin strips (I prefer the russet potatoes) shopping list
- Bowl of ice water shopping list
- Enough peanut oil to come up the sides of your skillet about two inches shopping list
- salt shopping list
- pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Ah, the old double fry routine. Good job, Famina! Enjoy those fries! 5UP
Dianne
diannehocut
in Little Rock loved it
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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!!!
tuilelaith
in Columbia loved it
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