French fries, pommes frites, or Chips - whatever you want to call them, the key to making them well is all about the frying method. Of course you should use the freshest Idaho potatoes available. But when you fry them, the key is to blanch the fries at a lower temperature first in order to cook the fries through. Then you fry them again at a higher temperature to give the fries a golden color and a crispy texture.Recommended Equipment:
Deep fryer
Ingredients:
3 Idaho potatoes (try get long potatoes)
2 quarts of peanut oil (because of allergy concerns)
Kosher salt
Preparation:
- Add ice water to a large bowl.
- Peel the potatoes. Cut them lengthwise into 1/2 inch thick, square shaped sticks.
- Add the cut fries to the cold water and let them soak for at least an hour to remove the starch.
- Rinse the fries in cold water.
- Heat oil in the deep fryer to 280 degrees Fahrenheit.
- Cook the fries in batches for 7 minutes. Do not try to cook too many fries at one time.
- After the fries have cooked, remove them from the oil and set them on a baking sheet that is lined with paper towels.
- Cook all of the fries this way first.
- Next, increase the heat of the oil to 375 degrees Fahrenheit.
- Cook the fries again for 2 to 3 minutes until they are golden brown and crispy.
- Drop the fries into a large bowl. Lightly salt them.
- Cover with a towel and shake the fries to coat them with the salt.
- Serve them hot.
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