Frites (pronounced: freets), Chips, Fries, Freedom fries… call ‘em what you will. They’re hot, crispy on the outside, soft on the inside, and they have just the right salty goodness.
You only need a few things and a little effort to make seriously good fries at home:
- Russet potatoes (this variety fries up well)
- medium to large pot for oil and another pot for water blanching
- deep fat or candy thermometer
- about 2 quarts of canola oil or peanut oil
- Yield: 2 Pounds (4 Servings)
- Ready In:
- Start heating a pot of salted water on high
Start heating your other pot with a few inches of oil on high. Monitor the oil pot with a thermometer. You need to get the oil to 350 degrees.
Cut your potatoes into fries. I like to leave the skin on. When the water is boiling put about one large handful of sliced potatoes in the water continuing to heat on high. Keep the potatoes in the water for 3-5 minutes. Remove potatoes and pat dry with paper towels. Once the oil reaches 350, place the same large handful of potatoes in the oil. Fry until golden for about 7 minutes trying to maintain the heat (but understanding that when you first put the fries in the oil, the temperature will drop). Pull fries out of the oil and salt and pepper immediately. Repeat procedure as many times as you want
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