French Fries


french fries!

FACT: French fries are my kryptonite. The second I see fries piled on a plate, my knees go weak. My hand immediately reaches out for some, and my brain flashes MUST. INHALE. NOW. I black out…and then I find myself next to an empty plate with salty/greasy fingers. I’m always down for french fries.

hello salt

Knowing how to make your own french fries is like having a loaded gun in the house. It’s dangerous. REALLY REALLY dangerous. You end up “taste testing” a whole bunch and by the time you sit down to eat a “few,” you get a second wind and eat the REST! If you allow yourself to make some, you’ll see what I mean. I made these fries a few weeks ago with grilled cheeseburgers and they were crispy, golden, and dee-lish! We opted for lettuce wraps on our cheeseburgers…only to justify eating more french fries.

Oh BTW! We can cross off #17 Make french fries from scratch- from my 31 comes before 32 list.

And we’re off!

Work on your potatoes! Peel!

peel

Cut.

cut

More cutting.

chop

Soak them in salted water for at least a half hour.

soak

Drain the potatoes REALLY well or they won’t get crispy!

draining

Get your oil hot & ready. Fry! In batches!

hot oil!

You will want one of these to fish out your fries. It’s called a spider. It looks like a web.

spider

O so we fry the fries TWICE. That’s why they are so awesome.

round 1

First round you fry until the fries get pale & limp (gross) On the second fry, they are golden & crispy!

round two

Keep at it…

getting there

Plate them up!

french fries

Remember….lettuce instead of a bun means….

burger

MORE FRIES IN YOUR BELLY.

French Fries

Serves 4 or ummm 2

(recipe adapted slightly from The Joy of Cooking)

  • 4 large Russet potatoes, peeled & sliced into strips
  • 3 inches of peanut oil (vegetable oil will work)
  • kosher salt

Heat oven to 200 F. Place peeled& sliced potatoes in a bowl of cold water and soak for 30 minutes to help remove starch. Pat the potatoes dry and put them in the oven on a cookie sheet for about 5 minutes to remove all of the excess moisture.

When ready, heat deep fryer/ heavy pot with oil to 330F. Drop the potatoes about 1 cup at a time and fry until the spattering ceases, about 2 minutes. Skim out the potatoes with a slotted spoon and drain on paper towels. They will be pale and limp and easy to crush with your fingertips. Let cool for at least 5 minutes before you start the second frying.

For the second frying, heat the oil to 365F. Fry the potatoes in small batches until they are golden brown. Turn the fries onto paper towels, then add them to a rack over a cookie sheet in the oven to keep warm.

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31 Comments

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  • Glenn
    July 9, 2011

    Tracy, what have you done. You’ve doomed us all.

    • July 12, 2011

      heeeheee. i can’t help it!

  • July 9, 2011

    Yum! Love homemade french fries…double fried of course. Mmmm.

  • kristy boylan
    July 10, 2011

    I always put them in the oven and I am always disappointed. I’m going to try the double fry method asap! looks delish!

  • July 10, 2011

    hmm, yummy…
    I love those home-made french fries!

  • July 10, 2011

    This is very dangerous information, indeed.

  • July 10, 2011

    Did you fry these in a dutch oven (I have one that looks like the pot in your pictures). I always assumed I couldn’t fry stuff because I didn’t have a deep fryer

  • July 10, 2011

    i JUST had a conversation with my friend Megan about the allure of french fries…then we ate a mountain of them at happy hour. lettuce instead of a bun to make room for more fries…i like your style.

  • July 10, 2011

    yum, these look great! I’ve never fried my own fries.. but I think you’ve given me the courage to try it!

  • I totally GET this post! I found a journal from when I was 16 (I’m 41) and one of my top ten favorite things in the world was french fries….and, it’s still that way! I have never tried frying them twice. Guess today I have another reason to spend some time experimenting in the kitchen. I thank you even if my waistline doesn’t!!
    Lisa

  • July 11, 2011

    Love fries too. Potatoes in general. They are a precious gift to the people of this planet.

    Laughed at the ‘blackout moment’ – so familiar! :)

  • July 11, 2011

    I want a commercial french fry cutter—but then you would probably make french fries too often. My personal kryptonite is sweet potato fries….then I try to fool myself into thinking they are healthier.

  • July 11, 2011

    I am doomed now. I love fries and must make these. My mother did these for me growing up and I have missed them.

  • July 11, 2011

    I now want french fries. I blame you. :-)

    • July 12, 2011

      I take full responsibility for that.

  • July 11, 2011

    have you ever tried making fries by just putting them in cold oil and boiling them slowly, like 20 minutes? i watched my cousin do this not too long ago and the result was heavenly:

    http://theactorsdiet.wordpress.com/2011/01/20/eight-ate/

    love your blog! just discovered you via the joy the baker podcast and love that too!

    • July 12, 2011

      oooh! no. This intrigues me though! Hey! And thanks!! Glad you love our podcast!

  • Berenice
    July 11, 2011

    ohmygod! this is going to be the end of me I love fries….off to buy potatoes!

  • July 11, 2011

    Luv the fries. And thanks for the double fry trick.

    Usually I bake mine in the oven, after tossing in olive oil and sprinkling with salt and peppa (the seasoning not the Rap Group), and that is so much better than Crack Cocaine. I’m assuming.

    • July 12, 2011

      Mmm salt & peppa. Oooh baby baby. Pepper is awesome on fries.

  • July 12, 2011

    Amen! There isn’t much I wouldn’t do for some fries. :-) My current (strange) fav is beet salad with a side of fries.

  • July 12, 2011

    Oh my, Tracy! I like your way of thinking. No bun = more fries. I totally agree with that. I mean, there is some Algebra involved, but I know you’re right…

    • July 12, 2011

      I’m only good at math when it comes to food ;)

  • July 12, 2011

    You make some food so nice, colorful, healthy, all with such dedication. I love to be seeing the photographs of the preparation of recipes.

  • Lynx
    July 12, 2011

    You know what they say about double frying… makes for non-oily fried foods…. so … less guilt…. and more calories that can go into that fries-burger.

    This is the math if anyone’s interested.

    One time fry: Oily food = Calories (Potato + Oil)

    Second time fry: Crispy, non-oil soaked food = Calories (Potatoes + negligible Oil)

    Conclusion: Calories (One time fry) >>> Calories (Second time fry)

    Am sure there are enough out there would be able to back this up ;)

  • July 17, 2011

    Fresh cut french fries are my ultimate comfort food of choice. YUM!

  • Katya
    July 18, 2011

    Made these this weekend and only wished I had more potatoes.. YUMMY!!!!

  • July 19, 2011

    I found your blog via your podcast- I love it! When I first became a vegetarian, I lived off french fries for quite some time. I still have a big weakness for fat fries. Have you tried baked garlic fries? This is my favorite recipe:

    http://tastykitchen.com/recipes/sidedishes/baked-garlic-fries/

    So good!

  • October 8, 2013

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  • October 8, 2013

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