Perfect Fries Food

PERFECT FRENCH FRIES

Steps:

• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
• Heat the oil in a deep-fryer to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
• Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
• When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

THE ONE AND ONLY TRULY BELGIAN FRIES

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
• Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
• Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

PERFECT FRENCH FRIES

Steps:

• Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
• Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325°F Line a baking sheet with paper towels and set aside.
• Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
• Increase the heat of the oil to 375°F.
• Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

PERFECT FRIES

Steps:

• Place potatoes in a large bowl, and cover with cold water. Refrigerate for 8 hours. Drain, rinse, and pat dry.
• Heat oil in a large pot over medium heat until it registers 310 degrees on a deep-fry thermometer. Line 2 baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook for 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon, transfer fries to paper towels to drain. Let cool.
• Increase heat so oil reaches 350 degrees. Fry potatoes in small batches until golden brown, 3 to 4 minutes. Transfer fries to paper towels to drain. Season with salt, and serve immediately.

BEST BAKED FRENCH FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

PERFECT SEASONED FRENCH FRIES

Steps:

• Cut fries as desired.
• Soak COVERED with cold water for 2-3 hrs (more won't hurt - this dispenses with the starch that keeps them from browning nicely).
• Blot dry.
• First fry - in batches AT *300* degrees until just tender (yes, this is a lower temp than you would think).
• When all are done with first fry, toss gently, but well, with seasonings.
• Second fry - Increase oil temp to *400* degrees, frying until golden & beautiful.
• ALTERNATIVE TO FRYING:.
• In boiling water, place fries in & boil 3 minutes - no longer!
• Set aside to cool, toss with seasonings.
• On baking sheet sprayed with light mist of oil, place potatoes so they are not touching each other.
• Spray them lightly with oil.
• Bake in preheated 450 degree oven for 18 - 24 minutes until golden & crunchy.