CLASSIC FRENCH FRIES RECIPE BY TASTY
Learn the proper way to make French fries! The secret is a double-fry method. First, par-fry the potatoes at a low temperature to cook through, then fry a second time at a higher temperature to brown and crisp the outside. The result is a perfectly tender, fluffy interior and a super crispy exterior.
Provided by Katie Aubin
Categories Snacks
Time 25m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
- Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
- Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
- Increase the oil temperature to 375°F (190˚C).
- Return the fries to the hot oil and fry until golden brown and crispy, 3-5 minutes.
- Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 54 grams, Fat 27 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams
CLASSIC FRENCH FRIES
You really haven't lived until you've had home made fries. After the oil is cooled, filter it and reuse. So long as it'd not over heated it will last 5-6 frys.
Provided by Steve_G
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)
My recipe for retro McDonald's french fries is timely and tedious, so if you can tough it, carry on! This is authentic to the original beef tallow fried potatoes until 1990, when tallow was switched out for shortening. Today, a shortening/vegetable oil blend is used.
Provided by The Spice Guru
Categories Lunch/Snacks
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- MIX the BRINE in a 3 quart pot with an accompanying lid.
- PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
- PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
- PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
- FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
- PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
- FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
- TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
- SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
- SERVE french fries with your favorite condiment and ENJOY!
CLASSIC FRENCH FRIES
Categories Potato Side Fry Quick & Easy Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 3
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. Heat the oil to 325°F.
- Using a chef's knife or a mandoline, cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 1 cup each.
- Fry the potatoes until lightly colored but not brown, 4 to 5 minutes per batch. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
- Heat the oil to 375°F. Fry the potatoes in 1-cup batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.
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