Ingredients
- 8 Idaho potatoes, peeled
- 1/2 gallon peanut oil, neutral flavor, for frying
- Salt to taste
Directions
Cut the french fries with mandoline or french fry cutter 1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon capacity) with the oil about 250 degrees (use a thermometer to gauge). Add the french fries and cook, stirring to avoid clumping together, about 3 minutes, until soft but not mushy. Remove with a mesh strainer and drain onto paper towels. Turn heat to high and heat oil to 350 degrees. At the last minute before serving plunge the fries into the oil and cook until golden brown. Remove from oil, drain onto towels and season with salt to taste.
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By cicchino84
on April 18, 2011
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For those that have tried this recipe and still came out with limp soft fries, I suggest soaking them in water for 30 mins or so before frying. I'm kind of surprised they didn't list such a basic step in making homemade fries. You need to soak them so that the potatoes release some of their starch & sugars that prevent them from getting nice and crispy. Double frying seems kind of unnecessary unless you have a big group to feed that you want a lot of hot fries for, at one time.
By militivy
Kerrville, TX
on January 16, 2010
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Twice fried is the secret to these wonderfull fries.
By addeborde_12224613
LakeLand, 48
on October 17, 2009
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extravagant, I have made made my own frie recipe and for sure I'm trying this one I mean for real I just started and I've made two recipes and this is maybe going to be the 3rd,4th,5th,? so don't judge me.
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