Chef Benny Doro

How To Make French Fries

On 13/07/2011 (Wednesday) at 4:37 pm by Benny.
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Details

• Prep Time:
  60 min
• Cook Time:
  12 min
• Ready Time:
  1 hour, 12 min

Ingredients

• 2 or three large russet potatoes Idaho are the best
• vegatable oil for frying
• kosher salt

Directions

Start by cutting the potato into french fry shapes and put them into a bowl of cold water and let them sit for about an hour change the water once if you can. Best to let them sit over night but one hour is good to get the extra starch out of the potato. This is important to get them crispy.

BLANCH: In a deep fryer or heavy-bottomed pot, heat the oil to 280˚F  Cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi translucent white.  Do not get impatient and yank them out early.  Remove them from the oil with a skimmer or wire basket and spread evenly on a baking sheet. you want them to dry and cool down. At this point you can keep them in the fridge or even freeze them for later use.

FRY: Bring the oil up to 375˚F  No hotter, no cooler.  Fry the blanched potatoes in batches for 2 to 3 minutes each, or until they are crispy and golden brown.  Remove from the oil with the skimmer or wire basket, shake off the excess oil

Now into a bowl with a towel or paper towel to get any other oil off them, remove the towel and add some kosher salt and toss around. You should hear a cracking sound as the fries hit the bowl and this is a good indication you have great fries.

Serve immediately they should stay nice and crisp for 8-10 min. There you go how to make great french fries!

Benny