How to Make Homemade French Fries
How to Make Homemade French Fries
How to Make Homemade French Fries
How to Make Homemade French Fries
Homemade French fries are crazy delicious. The best fries are double-fried, first at a lower temperature to cook them through, then drained and allowed to cool before being dipped into hotter oil to crisp them up to golden perfection.
This recipe is very flexible—you can make as many or as few fries as you like. Plan on at least one large potato worth of fries per person, but you can certainly make do with less and people can eat many, many more.
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Cut the Potatoes
Whether you peel the potatoes or not is up to you.
Peeled or not, 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 not, 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 into the same width sticks. Repeat with remaining potatoes.
Soak the Potatoes
Put the cut potatoes in a large bowl, cover with cool water, and soak for at least 20 minutes. This step gets rid of excess starch, resulting in fluffier and crisper fries.
Drain & Dry the Potatoes
Drain the potatoes and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit. The drier the better.
First Fry
Bring at least 2 inches of oil in a large heavy pot to about 325F. Fry potatoes, in batches if necessary, at this fairly low temperature until the fries are cooked through but still as pale as they were when you put them in the oil, about 5 minutes.
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Drain & Cool Half-Done Fries
Lift the fries out of the oil using a slotted spoon or frying basket. Drain them on a cooling rack (set over a baking sheet or pan to catch the drips) or on layers of paper towels. Let sit until completely cool—at least 30 minutes and up to several hours.
Fry Until Golden
Bring the oil up to the 350F-375F range. Use a thermometer or test the oil by dropping a fry in it – the oil should sizzle actively, but not violently, around the fry immediately. If it sputters and sizzles aggressively, bring the temperature down until you get an active yet steady sizzle when you add a fry to the oil.
Drain the Fries
Lift the fries out of the oil with a slotted spoon or frying basket. Drain them, again, on a cooling rack set over a pan or on layers of paper towels.
Serve Them Fries!
Most people will want to sprinkle their fries with fine sea salt while they are still laid out in a single layer draining.
To serve: pile them onto a platter or into a bowl.
via Blogger http://ift.tt/2f6Y0XV
August 02, 2017 at 10:15AM
Homemade French fries are crazy delicious. The best fries are double-fried, first at a lower temperature to cook them through, then drained and allowed to cool before being dipped into hotter oil to crisp them up to golden perfection.
This recipe is very flexible—you can make as many or as few fries as you like. Plan on at least one large potato worth of fries per person, but you can certainly make do with less and people can eat many, many more.
tomato dicer
http://ift.tt/2u2UXXG
Cut the Potatoes
Whether you peel the potatoes or not is up to you.
Peeled or not, 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 not, 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 into the same width sticks. Repeat with remaining potatoes.
Soak the Potatoes
Put the cut potatoes in a large bowl, cover with cool water, and soak for at least 20 minutes. This step gets rid of excess starch, resulting in fluffier and crisper fries.
Drain & Dry the Potatoes
Drain the potatoes and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit. The drier the better.
First Fry
Bring at least 2 inches of oil in a large heavy pot to about 325F. Fry potatoes, in batches if necessary, at this fairly low temperature until the fries are cooked through but still as pale as they were when you put them in the oil, about 5 minutes.
best french fry cutter
http://ift.tt/2u3b5Zb
Drain & Cool Half-Done Fries
Lift the fries out of the oil using a slotted spoon or frying basket. Drain them on a cooling rack (set over a baking sheet or pan to catch the drips) or on layers of paper towels. Let sit until completely cool—at least 30 minutes and up to several hours.
Fry Until Golden
Bring the oil up to the 350F-375F range. Use a thermometer or test the oil by dropping a fry in it – the oil should sizzle actively, but not violently, around the fry immediately. If it sputters and sizzles aggressively, bring the temperature down until you get an active yet steady sizzle when you add a fry to the oil.
Drain the Fries
Lift the fries out of the oil with a slotted spoon or frying basket. Drain them, again, on a cooling rack set over a pan or on layers of paper towels.
Serve Them Fries!
Most people will want to sprinkle their fries with fine sea salt while they are still laid out in a single layer draining.
To serve: pile them onto a platter or into a bowl.
via Blogger http://ift.tt/2f6Y0XV
August 02, 2017 at 10:15AM
via Blogger http://ift.tt/2vmTieE
August 02, 2017 at 10:15AM
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August 02, 2017 at 12:40PM
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August 02, 2017 at 02:40PM
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August 02, 2017 at 04:40PM
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