Making the Perfect French Fry
For New Year's Day, my roommate and I had several of our friends over for dinner and drinks. The menu consisted of a deep fried turkey, stuffed shells, steamed vegetables, pasta, and fried potatoes. All came out well, except the fried potatoes.
I was under the impression that all you had to do was slice the potatoes, season them, and toss in hot oil for a few minutes. When we did this, all we got were cooked, soggy potato slices. A disappointment.
As I scour through the internet for an optimal recipe, (Cook Recipes, ThrifyFun, and the Food Network), there were some repeating themes, and some good ideas. Taking all these into consideration, I have put together what I think will produce the Perfect French Fry.
Ingredients:
- Russet Potatoes, Peeled
- Salt and Pepper
- Vegetable or Canola Oil
1. Cut the potatoes in 1/4" by 1/4" sticks.
2. Let potatoes soak in cold water for 45 minutes.
3. Preheat the deep fryer to 350 Degrees.
4. Rinse out potatoes until the water is clear.
5. Dry the potatoes thoroughly with paper towels.
6. Add the potatoes in manageable batches in the deep fryer, stirring occasionally.
7. Cook for 6 minutes.
8. Remove and let oil drip off onto a paper towel covered plate.
9. Let the fries air dry for 10 minutes.
10. Increase the temperature of the deep fryer to 375 degrees.
11. Re-cook the fries for 1 minute.
12. Remove and let oil drip off onto a paper towel covered plate.
13. Add seasoning to taste.
14. Serve.
Comments
Actually I recommend soaking the sliced potatoes in water with some ice in it to make it really really cold and to air dry on a cake rack.Also the wok is great for making French fries using the wok rack ie the semi-circular rack attached to one side of the wok. Resting the fries on the rack means that the oil drips off into the wok and air dry at the same time.
What are the stuffed shells - stuffed crab shells or carb shells ???
Posted by: mummy | January 3, 2005 11:10 PM
Why is necessary to cool the potatoes that much? I did read in other places that they also recommended icing the potatoes.
Have you tried the double frying or not?
Posted by: cwp | January 3, 2005 11:38 PM
I do not understand the chemistry of it but it makes a cripsier outside - not soggy. Learned that at one day cooking course in Patos.
Yes, I ahve doen it before - it works but too much trouble for what it is worth. I think easier and tastier to make manjioca fries.
Posted by: mummy | January 6, 2005 02:46 PM