The Most Perfect French Fries Ever |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. First, place your cut potatoes in the ice cold water and soak for about 10 minutes.
2. Heat the oil in your skillet over medium-high heat until it sizzles when you place the end of a wooden spoon in it.
3. Working in batches, pull out a handful of potatoes and dry thoroughly with paper towels and then place in hot oil.
4. 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.
5. Take out first batch and place on plate of paper towels.
6. Continue in batches until all the potatoes have been fried for the first time.
7. Then turn the heat up to high.
8. Start adding the pre-cooked fries back in batches again, this time cooking them until they are golden brown.
9. 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.
10. Place each batch on a new plate with new paper towels. (FYI - this recipe requires a lot of paper towels).
11. Salt and pepper as each batch comes out.
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