FRENCH FRIES

French Fries image

Crispy on the outside and tender on the inside, these are better than the ones from the fast food restaurants...

Provided by Francine Lizotte

Time 17m

Number Of Ingredients 3

Ingredients

4 large russets or yukon gold potatoes, peeled and cut into french fries
6 c (1 1/2 quarts) vegetable oil, or as needed
ground himalayan sea salt, to taste

Steps:

1. Using a mandolin or by hand, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill it again with cold water; toss and refill one more time.
2. Transfer the bowl to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
3. A couple hours later, drain potatoes in a colander; let them sit for 15 minutes.
4. Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.
5. In a Dutch oven, heat oil until it reaches 300ºF.
6. Working in batches, blanch fries for 2 to 4 minutes depending on the thickness.
7. Using a spider strainer or slotted spoon, remove potatoes and place them on a baking sheet lined with paper towels; cool while working with the others.
8. Increase oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.
9. Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
10. Transfer the fries to a large bowl and season with salt to taste.
11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/Fxy259tkpFI

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