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« Last post by Northwoods on May 21, 2025, 06:32:31 PM »
Several times now I've made my own French fries from scratch. They've turned out better than any restaurant fries.
Use russet potatoes. Skin or not, but cut into 1/4" square strips. Soak only if it will take you a long time to cut them all. Rinse under cold water. Boil for 10 minutes (starting in the cold water) with 1tbsp vinegar and 1/2tbsp salt per qt water. Let steam dry on tea towels for 5 minutes. Then fry for 50 seconds in 350F oil. Remove and let cool for 30 minutes. Note, add potatoes in batches 10 seconds apart to prevent the oil foaming over (50 seconds starts when last potatoes are added). Then fry again in 350F oil until crispy. Toss with salt or preferred seasoning and enjoy.
They will stay fairly crispy even after they get cold.
Note: some stoves won't put out enough heat to effectively fry large batches. Most residential stoves need to be limited to enough fries for 2, maybe 3, normal people at a time. My Bluestar puts out enough heat to feed my teenagers in one go.