Extra Crispy Fried Potatoes Food

CRISPY FRIED POTATOES

Steps:

• Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
• Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
• Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

CRISPY FRIED POTATOES

Steps:

• Peel potatoes and cut into sticks about 1/2" thick and 4" long.
• Drop them into a bowl of cold water immediately after cutting to prevent discoloration.
• Pour 3" of oil into a deep fryer and heat to 350.
• Meanwhile, drain the potatoes and pat with paper towels until dry.
• Add the potatoes to the hot oil in batches that allow the potatoes to fry in a single layer (not too many at a time).
• Fry for about 5 minutes, or until they just turn brown.
• Remove them from the oil and place on paper towels to drain.
• Continue cooking each batch until they are all fried.
• Be sure to bring the temperature of the oil back up between batches.
• Transfer the potatoes to a baking sheet, in a single layer, and place in the freezer for one hour.
• Process the corn flakes and panko in a blender or food processor until fine.
• Pour into a shallow bowl.
• Combine the flour, salt and cayenne in a second shallow bowl.
• In a third bowl, lightly beat the eggs.
• Roll the partially frozen potato sticks in the flour, then dip them in the eggs, shaking off the excess, and then roll in the cornflake mixture.
• Repeat this process a second time, and place each fry in a single layer on a baking sheet.
• Heat the oil to 375.
• Fry the potatoes in batches for 3- 4 minutes until golden brown.
• Remove and drain on paper towels.
• Sprinkle with salt and pepper and serve.

KITTENCAL'S EXTRA CRISPY FRENCH FRIES

Steps:

• In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).
• Add in the potato strips and refrigerate overnight.
• The following day drain well then pat the strips dry using paper towels.
• In a large heavy pot or deep-fryer heat oil to 375 degrees F.
• Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).
• Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
• *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.