Today’s blog post is on how to make french fries. French fries are like one of my favorite foods but when i found out on how to make them i was super excited. To be honest i would love to make these everyday but my mom says no and ill gain weight and i don’t want that.
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving
Directions
- Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
- When you’re ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
- Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea
Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. When I use an electric fryer, I always follow the manufacturer’s instructions. To make good fries in a pot on the stove, a deep-fat thermometer is essential. It ensures that the oil is at the proper temperature for deep-frying and lets you check that the oil isn’t overheating, a potentially dangerous situation. A mandolin is a very useful slicing tool for cutting the potatoes (and other vegetables) quickly and to a uniform size. Both the deep-fat thermometer (also called a candy thermometer) and the mandolin are available at most cookware stores. The third essential is a pot that is large and tall enough to contain the oil without overflowing when the potatoes are slipped in.
Here is a video if you didn’t understand my directions.
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