French Fries

December 14, 2011

Ingredients

Preparation

Soggy
Some us actually prefer soggy, dense French fries. The rest of you, however, should use starchy potatoes (like russets), soak them in ice water for an hour or so after cutting them, make sure your oil is hot enough, and don’t overcrowd your pot. Some people swear by the double-fry method. Fry your french fries for the first time for about 2 minutes in oil at 330°F to 360°F (until cooked but still white), and then let cool for at least 10 minutes. Fry for a second time at 365°F to 375°F until golden and crisp. We’ve heard of people triple cooking them (by boiling them first before double frying them), but that’s just beyond the pale. Whatever your method, serve french fries immediately after cooking. Trying to keep them warm is bound to make them limp.

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TagsPotato Root Vegetable Vegetable Deep Fry Cookbooks

Recipe notes

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