Make a french fries recipe that brings back the taste you remember when french fries were a taste sensation.
Some of my best "teen years" food memories involve a heaping plate of french fries! Some of my food searches in recent years have been for french-fried potato recipes that bring back that tasty golden crunch that used to be what the best french fries offered.
Most of the french fries, hash browns and other commercial fried potatoes seem to have lost their way. The answer is real potatoes, cut fresh, fried in small batches and towel dried (degreased). They are still addictive!
Gourmet French Fries Tip: Let cut potatoes stand in cold water for an hour before frying. Dry the potatoes thoroughly before cooking. The trick is to fry them twice. The first time, just fry them for a few minutes and drain off the grease. The second time fry them until golden brown.
What you need:
Two Step Deep Frying
Pour oil in pot or deep frier and heat to 325ºF. While oil is heating, peel the potatoes and trim to fit French fry cutter or cut them into fries with a 1/4 x 1/4 or 1/2 x 1/2 inch cross section. If using a frier with a basket, lower it into the oil for a minute to heat it. Put fries in thr basket and lower or carefully drop them into the hot oil. Do not try to cook too many at a time as it lowers the oil temperature. Frying about 1 1/2 cups at a time is best. Deep fry for 3 minutes to seal the potatoes. Drain on paper towels and let sit for 20 minutes.
Bring oil temperature up to 375ºF. Deep fry potatoes a second time for about 4 minutes, or until browned. Immediately drain well on paper towels and salt lightly. Serve warm.
Note: Potatoes my be held up to 3 hours between first and second fryings.
Note: Heat oven to 200 degrees and keep each batch warm as you make the rest of the french fries.
Recipe courtesy of Motorola Food Works
Scrub and peel potatoes. Set oven rack to highest level. Preheat oven to 450 degrees. Coat baking sheet with non-stick cooking spray. Cut potatoes lengthwise with knife or french fry cutter. In a large bowl, combine oil, salt, paprika and pepper. Mix cut potatoes into oil mixture to coat.
Spread oil coated potatoes on a baking sheet and bake for 20 minutes on top rack of oven. Turn potatoes. Cook an additional 10-15 minutes, or until golden brown.
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