Best Kittencals Extra Crispy French Fries Recipes

KITTENCAL'S FREEZER FRIES (OAMC)

Steps:

• Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
• Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
• Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
• When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
• Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
• In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
• Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
• Remove with a slotted spoon and place into a large bowl.
• Repeat with the remaining potatoes.
• When the fried potatoes are room temperature prepare one or two large cookie sheets.
• Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
• **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
• After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.

KITTENCAL'S EXTRA CRISPY FRENCH FRIES

Steps:

• In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).
• Add in the potato strips and refrigerate overnight.
• The following day drain well then pat the strips dry using paper towels.
• In a large heavy pot or deep-fryer heat oil to 375 degrees F.
• Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).
• Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
• *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.

THE BEST CRISPY FRENCH-FRIES

Steps:

• In a large bowl, cover the potatoes with water.
• In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
• Drain the potatoes and pat dry with paper towels.
• Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
• Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
• Spread the fries on paper towels to drain and cool.
• Repeat with remaining fries.
• (Fries can be made to this point up to 4 hours in advance of serving).
• Heat the oil to 375°F.
• Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
• Drain on paper towels and repeat with remaining fries.
• Sprinkle with sea salt and some oregano.

CRISPY FRENCH FRIES

Steps:

• Cut potato into french fry shapes.
• Heat oil to 325°F.
• Drop spuds into oil.
• Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
• Remove from oil, drain and cool.
• When spuds have cooled, re-heat oil to 375°F.
• Toss milk and cornstarch into a plastic bag.
• Put bread crumbs into another bag.
• Take semi-fried spuds and put them into the milk bag.
• Remove from milk bag then place into the bead crumb bag, shaking to coat.
• Refry for about 2 or 3 minutes.
• Place on wire rack to drain.

FRENCH FRIES

Steps:

• Wash your potatoes, making sure you scrub all the dirt off. Cut any bad spots off the potato.
• Slice the potato into 1/4-1/3 inch slices, holding the potato upright while doing so. Turn the potato a quarter turn, and slice it again into 1/4-1/3 inch slices. This will give you perfectly cut fries. (I like to leave the skin on my potatoes, but this is a personal preference). Repeat with each potato.
• Place the sliced potatoes into a bowl. Mix 2 tbsp sugar with 2 cups of water, stirring until the sugar is dissolved. Pour over the potatoes. Add enough water to cover the potatoes, swirling it around to make sure the sugar is equally distributed. Let the potatoes sit in the water at least 2 hours. (If you leave them more than 3 hours, refrigerate the potatoes and water).
• Pour the oil into your dutch oven or pot to about half full. Heat the oil on high. After about 2 1/2 minutes, test the oil by placing a dried fry into the oil -- if it fries vigorously, your oil is ready. Meanwhile, pour the water off the fries and blot with a paper towel. This will cause less oil splatter.
• Cook the potatoes in hot oil for 2-3 minutes. Remove and drain on paper towels. Repeat until all have been cooked for 2-3 minutes.
• Return the first batch of fries to the oil until they are golden brown. Repeat with the other fries.
• Sprinkle with onion powder and salt to taste. (We like to use greek seasoning sometimes, and also add pepper sometimes).
• Keep them warm in the oven until ready to serve (at my house, they are grabbed from the plate immediately!).

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.