According to my friends, I am the Queen of French Fries. Maybe they are just being nice to me (they're my friends), but after all I am French with Belgian roots, so maybe I know a thing or two about les frites.
Here's what you need to make the perfect crispy french fries:
- Russet potatoes - about a big one or two smaller ones per person
- Peanut oil
Set up your electric deep frier with the proper amount of peanut oil. I know, peanut oil... That's an expensive oil to use for frying. But trust me, it really makes a difference. Plus, you can reuse the same oil for at least 5 or 10 batches. Heat the oil to 190 degrees.
While the oil is warming up, prepare a bowl of cold water. Peel the potatoes and put them in the cold water as soon as you're done peeling them, so they won't turn pink.
Slice each potato lengthwise in about 1/3 inch thick slices. Cut each slice in 1/3 inch wide sticks. Return the cut potatoes immediately to the bowl of cold water and let stand for about 5 minutes. The water will get blurry with the starch coming out of the potatoes: that's normal, and that's what you want to see happen.
Discard the starchy water, pour another fresh batch of cold water over the potatoes, let stand for a few minutes and rinse again.
Dry the cut potatoes in a clean dish cloth. This is an important step. If the potatoes aren't dry they won't be as crispy and you risk putting the hot oil on fire. If you prepared more than you can fry in one batch, leave the extra in the cold water so they won't turn pink.
Put the potatoes in the frier, making sure the oil is at the right temperature. If it's not hot enough the fries won't be crisp. Fry for about 5-10 minutes - the duration really depends on your deep frier performance.
Now the pro tip: Line the serving dish with paper towel. Not the prettiest thing but essential to crispy fries. As soon as the fries are done, shake the frying basket to remove as much oil as you can. Dump the fries over in the serving dish and shake the paper towel to absorb any left over big drops of oil. Add salt immediately and serve. NEVER let the cooked fries stand in the frying basket to "keep them warm" - that'd be a sure way to ruin them.
Now serve and enjoy (preferably with your fingers).
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