French Fries Recipe
Your search for great French Fries ends now. Stock up on more and more Vegetable as you will want to make this French Fries time and again. Do try this and get back to me with your views.
Ingredients
4 pounds russet potatoes, peeled
Peanut oil
Salt
Directions
Cut the potatoes into lengths about 1/4 x 1/4 x 3 inches (it is easiest to do this with a mandoline).
Place the potatoes in a large nonreactive bowl, cover with water, and set aside in the refrigerator for about 2 hours.
Pour the oil into a heavy-bottomed pot to a depth of 4 inches and heat over medium heat.
Drain the potatoes, then dry very thoroughly with paper towels.
Check the oil temperature with a kitchen thermometer.
When the oil reaches 325 F, cook the potatoes, without browning, in small batches, turning occasionally, until they are tender and their edges are slightly crisp, about 4 minutes.
Drain the potatoes on paper towels and allow to cool for about 20 minutes.
Remove the oil from the heat.
Reheat the oil.
When the temperature reaches 375°F, fry the potatoes in small batches until crisp and golden, 1 to 2 minutes per batch.
Drain on paper towels, sprinkle with salt, and serve.
Place the potatoes in a large nonreactive bowl, cover with water, and set aside in the refrigerator for about 2 hours.
Pour the oil into a heavy-bottomed pot to a depth of 4 inches and heat over medium heat.
Drain the potatoes, then dry very thoroughly with paper towels.
Check the oil temperature with a kitchen thermometer.
When the oil reaches 325 F, cook the potatoes, without browning, in small batches, turning occasionally, until they are tender and their edges are slightly crisp, about 4 minutes.
Drain the potatoes on paper towels and allow to cool for about 20 minutes.
Remove the oil from the heat.
Reheat the oil.
When the temperature reaches 375°F, fry the potatoes in small batches until crisp and golden, 1 to 2 minutes per batch.
Drain on paper towels, sprinkle with salt, and serve.
