The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. All Rights Reserved. French Fried Potatoes. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery French Fried Potatoes. French Fried Potatoes Ryan. French Fried Potatoes ilkaisha. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Cindy Chaney. Rating: 4 stars. This is a fine recipe with one exception. The trick to french fries that are crispy on the outside and tender on the inside is to first soak then in cold water. Dry thouroughly. This should give the desired results. My friends know I can't eat a soggy fry Read More.
Most helpful critical review j2l Rating: 2 stars. OK I see alot of great reviews. Today I experimented with different temperatures and thickness of potatoes. I must be doing something wrong. My fries either came out soggy or soggy and dark. If I kept my temperature at they would burn before the cooked inside. If I lowered the temp. Please Help! Drain and rinse the potatoes in 3 changes of fresh cold water, draining after each rinse. Let the potatoes dry in a single layer on a towel-lined baking sheet.
Blot the potatoes completely dry with more towels. Cook, stirring occasionally with a skimmer or a large slotted spoon, until the potatoes soften you should be able to cut them with the side of the spoon and are slightly blistered and creamier in color remove them if they start to brown , 2 to 3 minutes.
Scoop out the potatoes, shaking them to drain off excess oil, and transfer to a baking sheet lined with paper towels, arranging them in a single layer.
Add one-third of the potatoes and cook, stirring, until they turn golden-brown and become crisp to test, carefully drain one on paper towels and try it , 1 to 2 minutes. Transfer the fries to a baking sheet lined with fresh paper towels and sprinkle generously with salt. Fold the edges of the paper towels up and over the fries to make a little pouch and shake well so the salt is evenly distributed. Serve the fries immediately. Make Ahead Tips You can cut, soak, and do the first fry on the potatoes up to 2 hours ahead.
Cheese fries Toss the fries lightly with chili powder, chipotle powder, and garlic powder; top with shredded Cheddar and put in a hot oven until the cheese melts. For chili cheese fries, top with thick chili and a sprinkle of Monterey Jack. Spicy South Asian ketchup Combine ketchup with Sriracha, chopped cilantro, and lime juice. Tip Burbank russets develop a crisper texture and cook more evenly than the other widely available variety of russet potato, Norkotah.
Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Reviews Rate or Review. Reviews 7 reviews. Rate this Recipe. Write a Review Cancel reply. Member ID. Featured Review. I vote for the latter. They do look wonderfu.
I have been using my special FF pan for so many years. Its a deep frying pan and I am quite happy. My husband loves my fries and so do a lot of my friends…also, i have no room to keep a fryer in my NYC apartment. Jump to Recipe. Can you store leftover french fries? Can you freeze leftover french fries? How do you reheat french fries? Servings: 3 servings. Prep Time: 10 mins. Cook Time: 8 mins. Total Time: 33 mins.
Russet potatoes are hand-cut into matchsticks and double fried at two temperatures for the perfect crispy edges and fluffy interior! Print Recipe Pin Recipe. Ingredients 1. Instructions Decide if you will peel the skin off or not.
If you want to leave the skin on, scrub the potatoes well, and peel off a little skin to check that they are not green underneath the skin. If you want to remove the skin, use a vegetable peeler to peel the potatoes. Cut one side of each potato to create a flat surface, then place that side of the potato on a cutting board so it doesn't rock while you cut it.
Cut those slices into long sticks to create fries, placing the fries in a bowl of cool water as you cut them, to prevent browning. Using a colander, rinse the potato sticks for a minute, then place in a bowl of cool water to soak for 10 minutes. Drain and rinse again, then dry the potatoes as well as you can with a kitchen towel. Using either a heavy-bottomed saucepan at least 8" wide and checking the temperature with a thermometer, or a dedicated deep fryer, add enough tallow to come a few inches up the pot, heating it to F.
Add about half the potatoes and fry for 5 minutes, stirring occasionally. Remove them to a paper towel-lined plate, and let sit for 5 minutes. You will notice that they will have taken little color, if any at all, and if you taste one, the potato should be very tender. Increase the heat of the oil to F and cook the french fries for 3 more minutes, stirring frequently, until golden brown. Place in a large paper towel-lined mixing bowl to drain briefly, then while still hot, add salt and give the fries a toss.
Adding salt or seasonings while hot ensures the salt will stick to the fries. Serve promptly with ketchup, mayonnaise , aioli , nacho cheese sauce , or eat them plain. You will likely need about 4 cups of tallow or oil. Course: Appetizer. Cuisine: American. Author: Joanne Ozug. Subscribe to receive new recipes via email: Thank you!
You have successfully subscribed to Fifteen Spatulas new posts notifications. Next Post » Tiramisu. Leave a Reply Cancel reply Your email address will not be published. Pads — September 23, pm Reply. These look Sooo good! Could I switch out the russet for sweet potatoes? Joanne — September 28, am Reply.
Dolores Sperando — September 17, am Reply. Joanne — September 18, pm Reply.
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