Saturday, May 9, 2015

Would you like fries with that?

Brack chose bacon cheeseburgers and homemade fries for his birthday meal last week. Today, I want to share with you the secret to making homemade crispy fries. They're not hard, they just take a little extra care!


Preparing the potatoes
AKA Secret #1

I use russet potatoes. When I'm making fries for the four of us, I usually use six medium-sized potatoes. Before peeling the potatoes, I prepare a big bowl of ice water. As I peel each potato, I rinse it and then drop the whole potato into the ice water bath. After all the potatoes are peeled, I slice them into thin slices and then into thin shoestrings. Then I drop them back into the water as I go. I let them sit in the water while I pat out our hamburgers.

Cooking the potatoes
AKA Secret #2

Before frying the potatoes, I drain the water and rinse the starch off the potatoes. Then I pat them dry. While doing this, I heat a dutch oven of canola oil to 350 degrees. I fry the potatoes in small batches and drain them on paper towels. The trick is that I only fry them long enough to cook the potato. I don't want any color on them. Since I have cut them in shoestrings, it does take but about 3 or 4 minutes. Then, after all the fries are par-cooked, I make sure my oil temp is back up to 350. (Make sure you have the rest of the meal ready, because you'll be eating soon!) Once the oil has reheated, RE-fry the potatoes, again in small batches. It will take less than two minutes to achieve a pretty golden brown and they will be deliciously crunchy! Remove each batch to a paper towel to drain and salt as desired.

That's it. All it takes is a little preparation and a little patience. They are the best homemade fries you'll ever eat! Try it and let me know if you don't agree. You'll see why Brack chose them for his birthday fare!

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