Do you have a special way at your house for making French Fries?!
Canola, Peanut, Corn or other vegetable oil, for frying
2 pounds Oregon or Idaho baking potatoes
Salt
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat oil to 325 degrees F, (use a thermometer to measure this). While oil is reaching temperature, peel the potatoes and cut into uniform sticks. As you go, put the cut potatoes in a bowl of ice water to keep them from turning brown and to release some of their starch. Drain and dry the potato stricks thoroughly to keep the oil from splattering. Fry the potatoes in batches so they are not crowded and the oil temperature does not drop noticeably. Cook for 3-4 minutes until they are soft but not browned. Remove the potatoes with a long-handled spider or perforated spoon strainer and drain on brown paper sacks or if need be paper towels. Bring oil back up to 375 degrees Farenheit. Return the potatoes to the oil in batches and cook a second time for 3-5 minutes or until golden and crispy. Drain again on fresh brown paper sacks or towels and then place in a platter or bowl lined with paper towels. Salt to taste and serve immediately.
nfd?
Answers: TWICE FRIED FRENCH FRIES
Canola, Peanut, Corn or other vegetable oil, for frying
2 pounds Oregon or Idaho baking potatoes
Salt
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat oil to 325 degrees F, (use a thermometer to measure this). While oil is reaching temperature, peel the potatoes and cut into uniform sticks. As you go, put the cut potatoes in a bowl of ice water to keep them from turning brown and to release some of their starch. Drain and dry the potato stricks thoroughly to keep the oil from splattering. Fry the potatoes in batches so they are not crowded and the oil temperature does not drop noticeably. Cook for 3-4 minutes until they are soft but not browned. Remove the potatoes with a long-handled spider or perforated spoon strainer and drain on brown paper sacks or if need be paper towels. Bring oil back up to 375 degrees Farenheit. Return the potatoes to the oil in batches and cook a second time for 3-5 minutes or until golden and crispy. Drain again on fresh brown paper sacks or towels and then place in a platter or bowl lined with paper towels. Salt to taste and serve immediately.
nfd?
we buy them frozen and then prepare according to package directions.
yeah (actually i just make them this way) i chop potatoes in french fry shapes and fry them.
Cut up some Russet Potatoes, or whatever potatoes you like, toss them in some EVOO and seasonings of choice and bake them in the oven at 425 F for 30-35 minutes or until done! Much healthier than frying them.
I just cut up the potatoes the way I'd like them (fries or wedges) and boil them. after that, I season them, that is, If I want to, after putting them on a baking pan. then I put them in a 350 degree oven for 10-15 mins, or until they are at that nice crispy texture on them.
Me and hubby leave the skin on, slice them long ways, deep fry and add seasoned salt. We serve ours with an ailoi dip.
Aioli
4 cloves garlic—crushed
2 each egg yolk
1/4 tsp salt
1 cup olive oil, extra virgin
1/2 each lemon—juice only
1 pinch cayenne pepper
Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster. Add the lemon juice and reseason. This works well in a small cuisinart.
Just cut them into wedges (or even chips) and fry them up in vegetable oil in the Fry Daddy. Season afterwards with a little Old Bay seasoning. I also LOVE having sweet potato fries. The sweet/salty combo is heavenly.
i agree with the person who said double frie.
frie halfway and cool down. then refrie them.
after i cut them I place them in cold water with a 2 cap full of vinegar and let it soak for about 15 min, and them drain , fry them, drain them then I season them straight out of the grease. The vinegar gives it a pretty good taste.
I lightly bake them or cook them in the micrawave. Then cool them and you can even peel them now or leave the skin on then slice them thin and fry.