French Fried Potatoes Food

AIR FRYER FRENCH FRIES

Steps:

• Preheat an air fryer to 380 degrees F and spray the basket with nonstick spray.
• Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
• Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

HOMEMADE FRENCH FRIES

Steps:

• peel potatoes.
• boil in salted water for about 15 minutes just until potatoes are cooked on outside but still stiff.
• drain on paper towels.
• cut into slices with serated knife.
• deep fry in hot oil until brown and crispy.
• drain on paper towels.
• add salt.

PERFECT FRENCH FRIES

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

FRENCH FRIED POTATOES

Steps:

• In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

FRENCH FRIES

Steps:

• Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
• Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
• Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.

THE BEST DEEP FRIED FRENCH FRIES

Steps:

• Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
• Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 325.
• Drain the water from the potatoes and pat them as dry as possible. They will be very cold, maybe even frozen. Place the potatoes in the basket. It's okay if they are crowded for the first fry. Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel-lined baking sheet to drain.
• Increase heat in deep fryer to 375. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Fry for only 2-4 minutes, or until they have reached the desired level of brownness and crispness. Drain on paper-towel-lined baking sheets, and salt immediately. Serve as soon as possible

FRENCH FRIED POTATOES

Steps:

• Peel the potatoes and cut each into 1/4-inch thick slices. Stack a few slices at a time and cut the slices lengthwise into 1/4-inch-wide strips or sticks. There should be about 6 cups. Drop the potatoes into cold water and drain almost immediately. Pat the potatoes dry.
• Heat the oil to 330 degrees in a skillet or, preferably, a deep fryer. Drop potatoes in batches into hot oil. As the potatoes are fried, shake or stir them so that they cook evenly. Let cook 10 minutes without browning. This might be done an hour or more ahead of time. Remove the potatoes from the oil and let drain.
• Increase the oil temperature to 375 degrees. Return the potatoes to the oil and let cook until crisp and brown, about 4 to 5 minutes.
• Remove the potatoes and drain on absorbent paper towels. Sprinkle with salt and serve.

FRENCH-FRIED POTATOES

Steps:

• Peel potatoes, one at a time, cut into strips the length of the potato and 3/8-inch wide, letting each fall into cold water. When all the strips are cut, soak 10 minutes in cold water. Drain and pat dry on paper toweling.
• Heat shortening or oil to 330 degrees, add potatoes, about 1 cup at a time, and fry 2 minutes until lightly golden and all sputtering stops. Drain on paper toweling. Potatoes can now be held until just before serving. For the second frying, heat fat to 375 degrees, and fry, on third of the potatoes at a time, 5 minutes until crisply golden.

PERFECT FRENCH FRIES

Steps:

• Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
• When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
• Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.