Perfect Fries Recipes

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.

PERFECT FRENCH FRIES

Steps:

• IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the backburner so little kiddos won't get hurt.In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again! Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are 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, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.Sprinkle fries with sea salt and dive in!

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.

MCDONALD'S FRENCH FRIES - COPYCAT RECIPE

Steps:

• Combine the brine ingredients and set aside.
• Peel and rinse that potatoes.
• Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)
• Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.
• Cover and place the brine in the fridge for 2 hours or overnight.
• Drain and rinse them twice with cold water. Pat them completely dry.
• Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)
• Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)
• Add the vegetable shortening and increase the heat to 400 degrees. Fry in batches again until golden brown. (It's hard to be patient during this part.)
• Remove and place on paper towels. Season with salt right away and serve!

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 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!