These are really good french fries, but they do take some time. The bigger the fryer... the faster this will go. Wish I had one of these whenever I make french fries. Seems like i can make a small batch or almost an entire bag of fires and there are never any thrown away. Oh yeah... and if you are making french fries for dinner and it is late afternoon... maybe change your plans and have the fries for dinner tomorrow night. You will see why.
Things you will need:
A fryer--Sometimes size really does matter. The bigger the easier it is, but there are ways around a small fryer. It just takes a little more work and skill to get the results you are looking for ;)
Fry oil-- Use what you have or what you like. Supposedly Peanut oil is the best.
Salt
Seasoning--Optional Sometimes when I make the fries I will put some Lawry's or other steak seasoning on them. It's good for a change of pace.
POTATOES!!!!!-- Lots and lots of potatoes. I usually use... Linus is not looking right...???? Russet potatoes.
--Wash and cut up the potatoes. I have been leaving the skins on them the last couple of times I have made these. I think it adds some flavor. Cut the potatoes how you like your fries. If you like big thick steak fries... go for it. If you like skinny fries... cut them smaller.
--Soak the potatoes for at least a few hours. If you cut them up the night before or in the morning... even better. This helps to get some of the starch off of the spuds. It also helps to get the cutting out of the way so you can be getting other things together for your meal.
--When you are about ready to start cooking the fries.... heat up your oil. I usually find somewhere outside to do this. Try doing it on the deck or out in the driveway... depending on the size of the fryer.
--Get the oil nice and hot. I usually get it cranked up to about 400 degrees. If your fryer does not get that hot... get a new one... or just get it as hot as you can.
--Drain and rinse the fries. This will get all of that starch off the fries. Try to get as much water off of the spuds before you start cooking them. Water and oil don't mix. Especially hot oil and water.
--Heat your oven to 200 degrees and just let it kind of keep warm.
--Get a cookie sheet. Place some paper towels in the bottom. Place a cooking rack in the cookie sheet.
--Put in as many fries as you can without crowding the fryer all up. Cook for about 10-12 minuets. Depends on how thick you cut your spuds.
--Pull the fries out. They should float to the top of the oil when they are about ready. Then they should just be a little bit yellow...
--Place the fries on the cookie sheet and put them into the oven. We are just trying to keep the fries kinda warm. They are not completely done cooking yet.
--Keep doing this process until all of the fries have been in the fryer once. Make sure that you let the fryer catch up a little bit between rounds. The fries will get oily and nasty if the temp gets too low on the oil.
--When you have cooked all of the potatoes one time... start the process over again. They should only take a few minutes the second time. This is where you get to choose how crisp you want your fries. Usually about 5-6 minutes.
--Get another cookie sheet ready with the same set up.
--Place the fries on the new cookie sheet and add your salt or seasoning. You want to do this right after they come out of the oil so the salt sticks to them. Place them back in the warm oven.
--Complete the cycle and you will have some dang good fries!!! --Sorry Linus.
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