Best Perfect French Fries Recipes

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PERFECT FRENCH FRIES



Perfect French Fries image

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h50m

Yield s: 8 servings

Number Of Ingredients 3

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

Steps:

  • Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
  • Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
  • When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
  • Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
  • Sprinkle with sea salt and dive in!

PERFECT FRENCH FRIES



Perfect French Fries image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and freshly ground black pepper

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



Perfect French Fries image

Found this here: http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html It's adapted from a cookbook.

Provided by adrienneleigh

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 3

5 large russet potatoes, peeled (or well scrubbed if leaving leaving the skin on)
1 quart peanut oil
kosher salt

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.

Nutrition Facts : Calories 2264.6, Fat 216.4, SaturatedFat 36.6, Sodium 27.7, Carbohydrate 80.6, Fiber 10.2, Sugar 3.6, Protein 9.3

PERFECT SEASONED FRENCH FRIES



Perfect Seasoned French Fries image

Make and share this Perfect Seasoned French Fries recipe from Food.com.

Provided by kstrating

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes (about 4 large, cut as you desire)
1 egg, beaten
1 1/2 tablespoons flour (unbleached or all-purpose)
2 teaspoons paprika
1/4 teaspoon cayenne
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • Cut fries as desired.
  • Soak COVERED with cold water for 2-3 hrs (more won't hurt - this dispenses with the starch that keeps them from browning nicely).
  • Blot dry.
  • First fry - in batches AT *300* degrees until just tender (yes, this is a lower temp than you would think).
  • When all are done with first fry, toss gently, but well, with seasonings.
  • Second fry - Increase oil temp to *400* degrees, frying until golden & beautiful.
  • ALTERNATIVE TO FRYING:.
  • In boiling water, place fries in & boil 3 minutes - no longer!
  • Set aside to cool, toss with seasonings.
  • On baking sheet sprayed with light mist of oil, place potatoes so they are not touching each other.
  • Spray them lightly with oil.
  • Bake in preheated 450 degree oven for 18 - 24 minutes until golden & crunchy.

Nutrition Facts : Calories 207.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 32.4, Carbohydrate 42.8, Fiber 5.5, Sugar 2, Protein 6.7

PERFECT FRENCH FRIES



Perfect French Fries image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

6 russet potatoes, about 3 pounds total
2 quarts soy bean or cold-processed sunflower or safflower oil
Coarse salt

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.

PERFECT FRENCH FRIES



PERFECT FRENCH FRIES image

Categories     Potato

Yield 6 servings

Number Of Ingredients 3

2 lb. russet potatoes
vegetable oil
Salt and pepper

Steps:

  • Partially peel and slice potatoes about the size of a pencil. Heat oil to 325. Rinse and dry potatoes. Cook in batches for 4-5 minutes. Drain and chill at least an hour. Heat oil to 375. cook potatoes in batches for 2-3 minutes. Drain and season with salt and pepper immediately.

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