Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.

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We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.

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There’s a couple of tricks to perfect fries.

The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!

The second thing, though slightly more annoying to do but very important, is the double fry.  This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.

If you don’t do these things and just dump your potatoes into hot oil, it’ll still be tasty, but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.

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All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!

 

Perfect French Fries
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 large russet potatoes
  • Oil for frying (corn and peanut are my favorite, vegetable is also fine)
  • Salt
Instructions
  1. Peel and rinse potatoes.
  2. Cut into long, ¼" width sticks and place in a bowl of cold water (to cover the fries) to soak for at least an hour. You can also place that bowl in the fridge and soak over night to break up the prep.
  3. Drain the water and spread the fries out onto a couple of layers of paper towels and pat dry.
  4. In batches, place the fries into oil heated to about 300 degrees for about 2-3 minutes or until soft when pinched with tongs.
  5. Remove from the oil and drain onto paper towels.
  6. Heat the oil to 375 degrees and in batches place the drained fries back into the oil for another 3-4 minutes or until golden and crispy.
  7. Remove from the oil and place back on paper towels, salting to taste immediately.
  8. Serve warm and crispy!

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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