Perfectly Cooked French Fries For Garbage French Fries Recipes

PERFECTLY COOKED FRENCH FRIES FOR GARBAGE FRENCH FRIES

Steps:

• Peel and cut potatoes.
• Soak in cold ice water for 4 hours or overnight.
• Dry with paper towels
• Heat 3 inches of oil (a deep fryer works the best filling to the line)
• Get the oil to 300 degrees and make the fries in 3 or 4 batches at a time.
• Once they start to be golden turn up the heat at 400 degrees and fry until a bright golden not browned color.
• Drain on paper towels, salt to taste.
• Proceed with topping suggestions under notes.

FRENCH FRIES

Steps:

• Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
• Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
• Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.

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. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
• When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
• Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until 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 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.

PERFECT FRENCH FRIES

Steps:

• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
• Heat the oil in a deep-fryer to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
• Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
• When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

PERFECT FRENCH FRIES

Steps:

• Peel potatoes and square off sides and ends. Cut lengthwise into 1/3-inch-thick slices, and then cut into 4-by-1/3-by-1/3-inch sticks using a sharp knife or a mandolin. Place in a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
• Line baking sheets with a double thickness of paper towels. Heat 2 inches of oil in a heavy stockpot over medium heat to 300 degrees on a deep-fry thermometer. Working in batches and using a spider, lower potatoes into the oil (the temperature will drop significantly and slowly climb up again) and stir to separate. Cook just until softened (test one by breaking it in half; it should be almost completely cooked through), but not brown, about 3 minutes. Use a spider or slotted spoon to transfer to one of the prepared baking sheets to drain, spreading in a single layer. Allow oil to return to 350 degrees between each batch. (The potatoes can be blanched and left to drain on the prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.)
• Heat oil to 350 degrees.
• Again working in batches, add blanched potatoes to oil (the temperature will drop to about 340 degrees) and stir to separate. Cook until golden brown, 4 to 4 1/2 minutes; if desired, add the rosemary and lemon zest during the last 20 seconds of cooking. Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above). Allow oil to return to 350 degrees between each batch.
• Sprinkle with salt and serve immediately.

BAKED FRENCH FRIES I

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut potato into thick wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil-spice mixture and place on a baking sheet.
• Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.

BEST BAKED FRENCH FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.