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What is the best way to make homemade french fries?

Tags: food, environment, french fries
Asked by debrah, 11 Jun '10 04:24 pm
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Answers (2)


5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt
1. 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.
2. 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.
3. 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.
4. Increase the heat of the oil to 375 F.
5. 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 ho ...more
Answered by Josna, 13 Jun '10 06:50 pm

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First, heat (the highest your stove will go) a tremendously frightening amount of oil in your biggest pot. Literally, the whole bottle of Wesson. Don't freak--deep frying isn't the heinous, artery-clogging affair everyone thinks it is. After you've fried your crispy fries, most of the oil will remain in the pot and you can pour it back into its original container (once cooled--duh) for the next round of these blue-ribbon frittes.
Step 2

Wash about four large russet potatoes and slice them into thinnish, lengthwise slices. Then slice THOSE ovals lengthwise into french-fryish sticks. If you're awesome, you'll trust me when I tell you to leave the skins on. If you're not, you'll peel them and have an inferior fry--your choice.
# ...more
Answered by saranathan Narasimhan, 11 Jun '10 04:42 pm

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