Recipe

Definitive Fries Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 2 years, 4 months ago Everyone needs to make really good french fries at least once in their lives. I use a hybrid of tips, taken mostly from Tony Bourdain’s "Les Halles Cookbook" and Alton Brown’s "I’m Just Here for the Food". Both employ a double-fry method; first... More Prep:10m Cook:10m Servings:4	Nuggle
	easy fry fries potato crispy

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ladylight

notyourmom

Ingredients

4 large baking potatoes, russets are good

Oil for frying

Salt

Directions

For the skinny fries, peel the potatoes (if desired) and cut each one lengthwise into slices 1/3 inch thick. Cut the slices lengthwise into sticks 1/3 inch thick. For the fat chips, prepare as above but slice the potatoes into 1/2 batons. Soak the potatoes in bowls of ice water for at least 30 minutes (as long as overnight) to release the excess starch.

In a deep fat fryer or a heavy bottomed pot, preheat 3 inches of oil (or follow manufacturer’s recommendations) to 300ºF.

Rinse potatoes in a few courses of clean water. Drain, then lay them out on a kitchen towel or paper towel and pat dry. Removing excess moisture at this stage will help reduce the oil from splattering when the potatoes hit the fat.

Assemble your draining station. Take a baking rack and invert it so that the legs are pointing upwards. Place this on top of a few layers of newsprint.

Fry the potatoes, in small batches until translucent and just starting to turn pale gold (approximately 6-8 minutes for the skinny fries, 8-10 for the thick ones). Do not overload the oil, or the temperature will drop too quickly and the potatoes will be uneven. Cooking times will depend on the size of batch and how well you can maintain the oil temperature. Using a spider, basket or tongs remove the first batch to the draining rack. Proceed with remaining potatoes until done. Allow to stand for at least 10 minutes, or up to 2 hours.

When ready to serve, raise the heat of the oil to 375ºF.

Again working in batches, fry the potatoes until golden and crisp, about 2-3 minutes for the skinny and 3-4 for the thick. Remove to the draining rack (lined with fresh paper) for a moment to cool then transfer to a large bowl. Season liberally with salt and toss the fries to evenly coat. Serve immediately.

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Comments

ladylight 1 year, 10 months ago said:
We received a professional deep fryer for Christmas and this was the first tried recipe in it as of tonight. It was awesome! Thanks for the hints and tips!

nuggle 1 year, 10 months ago said:
I'm thrilled to hear that it was a success, ladylight! Now which did you choose, the skinny or the fat?

notyourmomma 1 year, 6 months ago said:
I am a firm believer in the double fry method. Aren't Tony and Alton the best! Great post, wonderful hints, thanks for the post.

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