Perfect French Fries
We don't consume homemade french fries really ofttimes because they don't plow out really well. I've tried many white patato varieties; I've tried diverse oils together with temperatures; I've tried double frying them (what a hassle that was!) together with I've tried baking them... they all come upwards out of the oil LOOKING swell but turn limp together with greasy inward a affair of minutes.
Then, recently, I came across this very unproblematic recipe. Assuming this technique was only equally good easy to produce great results, I didn't fifty-fifty refer the recipe "experiment" earlier I served them.
After close the 3rd french fry, picky-picky hubby offered this unsolicited critique: "these fries are REALLY good"... I knew I had a winner. I volition definitely live on using this super easy method the side past times side fourth dimension nosotros create upwards one's heed to process ourselves to to a greater extent than or less fries.
2 pounds of Russet potatoes (make certain they are Russet's)
2 tablespoons corn starch
peanut oil (peanut fossil oil plant the best)
kosher salt
Slice the potatoes into shoestring size pieces, trying to brand them equally fifty-fifty equally possible. Rinse the cutting potatoes thoroughly together with put them inward a large bowl of evidently mutual frigidness H2O inward the refrigerator until dinner fourth dimension (at to the lowest degree an hour, but overnight is fifty-fifty better).
Take the potatoes out of the mutual frigidness H2O together with lay them on an absorbent towel, blotting most of the H2O off. Coat the potatoes lightly amongst the cornstarch together with milkshake off the excess. Let them air dry out spell the peanut fossil oil heats upwards to 375 degrees.
A discussion close the oil: You volition larn the best french fries using peanut oil; it has a high scorch aeroplane together with tastes great. You tin also purpose regular vegetable oil, but avoid canola oil. Canola fossil oil tastes a fiddling "off" if yous convey it upwards to 375 degrees. I was surprised what a divergence peanut fossil oil makes.
When the fossil oil reaches 375, set a large handful of the coated potatoes inward the fossil oil together with stir to dissever them. After they've fried for a infinitesimal or so, stir them i time again to brand certain they aren't sticking together (don't overcrowd your pan).
When the potatoes are lite golden brown, lead keep them out of the fossil oil together with set them on newspaper towels to wick away to a greater extent than or less of the oil. Sprinkle generously amongst kosher tabular array salt (it tastes together with thence much improve than regular tabular array table salt on the french fries).
That's it!! No to a greater extent than limp, greasy french fries (and NO to a greater extent than double frying!!). Who knew that Russet potatoes, a fiddling soak time, a fiddling corn starch together with to a greater extent than or less peanut fossil oil would brand such a swell french fry?!?!
NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes together with cutting the sides of the potatoes off (making form of a rectangle). This volition give your white patato apartment sides to residue on spell yous piece through the potato. Stack the white patato "slabs" together with cutting into shoestring size potatoes.
Then, recently, I came across this very unproblematic recipe. Assuming this technique was only equally good easy to produce great results, I didn't fifty-fifty refer the recipe "experiment" earlier I served them.
2 pounds of Russet potatoes (make certain they are Russet's)
2 tablespoons corn starch
peanut oil (peanut fossil oil plant the best)
kosher salt
Slice the potatoes into shoestring size pieces, trying to brand them equally fifty-fifty equally possible. Rinse the cutting potatoes thoroughly together with put them inward a large bowl of evidently mutual frigidness H2O inward the refrigerator until dinner fourth dimension (at to the lowest degree an hour, but overnight is fifty-fifty better).
Take the potatoes out of the mutual frigidness H2O together with lay them on an absorbent towel, blotting most of the H2O off. Coat the potatoes lightly amongst the cornstarch together with milkshake off the excess. Let them air dry out spell the peanut fossil oil heats upwards to 375 degrees.
A discussion close the oil: You volition larn the best french fries using peanut oil; it has a high scorch aeroplane together with tastes great. You tin also purpose regular vegetable oil, but avoid canola oil. Canola fossil oil tastes a fiddling "off" if yous convey it upwards to 375 degrees. I was surprised what a divergence peanut fossil oil makes.
When the fossil oil reaches 375, set a large handful of the coated potatoes inward the fossil oil together with stir to dissever them. After they've fried for a infinitesimal or so, stir them i time again to brand certain they aren't sticking together (don't overcrowd your pan).
When the potatoes are lite golden brown, lead keep them out of the fossil oil together with set them on newspaper towels to wick away to a greater extent than or less of the oil. Sprinkle generously amongst kosher tabular array salt (it tastes together with thence much improve than regular tabular array table salt on the french fries).
That's it!! No to a greater extent than limp, greasy french fries (and NO to a greater extent than double frying!!). Who knew that Russet potatoes, a fiddling soak time, a fiddling corn starch together with to a greater extent than or less peanut fossil oil would brand such a swell french fry?!?!
NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes together with cutting the sides of the potatoes off (making form of a rectangle). This volition give your white patato apartment sides to residue on spell yous piece through the potato. Stack the white patato "slabs" together with cutting into shoestring size potatoes.
Russet's are those large baking potatoes.
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