Wednesday, January 8, 2014

Crispy French Fries

Crispy French Fries || Tastes so Good Blog
What better to go along with the best burger, but the best fries you never thought you could make at home?!? These fries are crispy on the outside, and tender on the inside, they're thin but not too thin, (think double arches, not shoestring.)

Make A big ol' batch and freeze them so you can have perfectly crispy French fries later this week, this weekend, next week... you know where I'm going with this.

Crispy French Fries
serves 5


3 large russet potatoes, peeled and cut into 1/4 inch by 1/4 inch batons
2 tablespoons white vinegar
Kosher Salt
8 cups canola oil


1. Place potatoes, 8 cups of water, 2 tablespoons vinegar, and 2 tablespoons kosher salt in a large saucepan, or dutch oven. Bring to a boil over high heat, about 12 minutes, or until potatoes are tender but not falling apart. Drain, and spread in one layer on paper towel lined baking sheets. Let potatoes dry for 5 minute.

2. Meanwhile, in a heavy bottomed pan, or dutch oven heat 8 cups canola oil over high heat until the temperature on a candy thermometer reads 400 degrees. Quick-fry the potatoes in batches, making sure not to crowd them. Fry for 1 minute. Drain potatoes on paper towel lined baking sheets. Once all fries have been quick-fried, freeze them on the paper towel line baking sheets for at least 30 minutes. (At this point you could transfer the frozen fries to freezer safe plastic bags to store long term.)

3. Bring the oil back up to 400 degrees, again frying in batches, fry each batch for 3 minutes or until the potatoes are golden crisp. Transfer fried potatoes to a paper towel lined plate and sprinkle with salt. *Note: the potatoes at the bottom of your pile will get super salty if you're too generous with your seasoning. Serve and enjoy immediately.

Photo by me
Recipe adapted from here

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