Home Style French Fries Food

HAND-CUT FRENCH FRIES

Steps:

• Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
• In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
• Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.

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.

OVEN FRENCH FRIES

Steps:

• Wash potatoes and cut them into semi-thin strips.
• Place strips in a bowl and add cool water to cover the potatoes.
• Wash out some of the"starch" and then drain the potatoes well.
• Mix in the olive oil and sprinkle with salt.
• Mix all of the potatoes well so that they all get coated evenly.
• Spray a cookie sheet with PAM and then place the potatoes on top.
• Cook at 350F for approximately 20-25 minutes (more if you want them crunchy and brown) Serve and enjoy!

HOME FRIES

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

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!

HOME-STYLE FRENCH FRIES

Steps:

• Peel the potatoes and slice them into 1/4 × 1/4-inch sticks. Put the sticks in a large bowl and cover with cold water. Sprinkle the salt into the water. Refrigerate the potato sticks in the salt water for 1 hour.
• In a deep-fryer or cast-iron Dutch oven, heat the peanut oil to 375°F. Transfer half of the potatoes to a colander and drain thoroughly, leaving the rest in the cold water. Carefully drop the drained potatoes into the hot oil and fry until light brown, about 15 minutes. Using a slotted spoon, remove the potatoes to a paper towel-lined plate and sprinkle with additional salt while still hot, if desired. Bring the oil back to 375°F. Drain the remaining potato sticks and add to the oil. Keep the first batch of fries hot in a 150°F oven while you fry and drain the second batch. Serve piping hot.

CLASSIC FRENCH FRIES

Steps:

• Preheat oven to 200 degrees.
• In a large dutch oven heat oil to 320 degrees.
• Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length.
• Place in a large bowl of cold water as you're slicing.
• Drain potatoes thoroughly, removing any excess water.
• When oil reaches 320 degrees, submerge the potatoes in the oil.
• Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
• Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees.
• Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
• Remove and drain on roasting rack.
• Season with kosher salt.
• Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.