Andy's Perfect French Fries |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I'm not sure where I got the original recipe from, but it differs slightly from others I've seen, and works well in high altitude locations (Salt Lake City). Ingredients:
6 medium russet potatoes, peeled |
vegetable oil, for frying |
1 dash salt |
Directions:
1. Preparation:.
2. Cut the potatoes into 1/4 (1cm) strips. Place in bowl of ice and water to cover the potatoes completely. Refrigerate for at least 10 minutes - preferably for 1 to 2 hours. When ready to cook, remove potato strips from water and dry well on paper towels.
3. Par-Cook Step:.
4. Heat the oil to 375F (190C). Place strips in a frying basket and lower carefully into the hot oil. Fry for 5 to 8 minutes, then remove and drain on dry paper towels. The fries can be refrigerated at this point for use at a later time.
5. Browning Step:.
6. Increase the oil to 400F (205C). Cook fries for the second time until they are crisp and golden (about 3 to 5 minutes.) Drain on paper towels, season as desired, and serve at once.
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