|
|
Frying twice ensures crisp-textured
French fries that retain their crunch for a longer period of
time.
French
Fries Done Right
- 6 medium russet potatoes
- Canola, peanut or vegetable
oil
- Salt to taste
- Deep fryer or pan
- Peel potatoes. Cut each
in 3/4-inch slices. Stack slices and cut into 3/4-inch sticks. Place in a bowl of
ice water to soak for
30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
- Heat oil to 325°F (160°C) in deep fryer.
- Drain potatoes and pat
dry thoroughly using paper towels. Any excess water will splatter when they are added
to the hot oil.
- Dip frying basket in oil
(this prevents the potatoes from sticking to it), then add a handful of potatoes
into basket. Lower
into oil and par-fry for 3 minutes or until potatoes are tender,
but not browned. Lift
basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper
towels. Repeat procedure with remaining potatoes.
- Increase the temperature
of the heated oil to 375°F (190°C).
- Return the par-fried potatoes
to the oil in batches and cook a second time for 4 minutes until
golden and crispy. Drain on a fresh brown paper bag lined with
paper towels. Salt to taste and serve hot.
Makes 6 servings.
|
|
|
