Because they’re deep fried in peanut oil this isn’t something I make on a regular basis, but definitely a worthy indulgence on a rare occasion!
The Making Of A Great French Fry
I use Russet potatoes and, anytime I can get away without peeling potatoes, I do. First of all, it takes extra time and second, that’s the most nutritious part of the potato.
I use this handy dandy french fry cutter if I want to cut them into the traditional strips. You can find these on Amazon fairly reasonable priced if you want to save yourself some time. But you can use a paring knife to do the same thing.
This just makes the work a little easier. I have also used a crinkle cutter to slice them into rounds. Whatever shape you feel like, they all taste the same.
Place the potatoes in a big bowl and cover with ice water for at least an hour. Then drain and dry well with a clean towel.
Heat the peanut oil (enough to cover the potatoes when they’re in the skillet) to 325 degrees F and fry, in batches so not to over crowd the skillet, for 3 minutes.
Remove from skillet and drain on a paper towel lined cookie sheet. Repeat till all potatoes are done. Then cool the potatoes or, at this point, you may freeze them for future use.
When potatoes are cooled, reheat the same oil to 360 to 375 degrees F. Sprinkle the fries with just a little flour and begin the frying process, in batches as before, but this time fry till brown and crisp.
Place on paper towel lined cookie sheet, sprinkle with salt, and enjoy! You can experiment with other seasonings if you like. Garlic salt, onion salt, cajun seasonings. It all works and it’s all good!
Homemade French Fries
- Russet Potatoes
- Peanut Oil
- about 1 TBSP flour (depending on how many you’re making)
- Salt to taste
Wash potatoes thoroughly. If you don’t like the peel you may peel them. I leave the peel on.
Cut potatoes into strips or you can cut them into rounds with a crinkle cutter for a round shape. I have done it both ways.
Place them in a big bowl of ice water for at least an hour.
Heat oil in a skillet to 325 degrees F. While oil is heating, drain potatoes and dry as thoroughly as possible.
Place potatoes into oil in batches so not to over crowd the skillet.
Fry for 3 minutes then remove and place on a paper towel lined cookie sheet. Continue frying all potatoes.
Let potatoes cool, or at this point, they can be frozen for future use.
When ready to finish cooking, sprinkle with just a little flour. Reheat the same oil to 360 to 375 degrees F and refry potatoes in batches as before this time till crisp and brown. Place on a paper towel lined cookie sheet, sprinkle with salt, and enjoy!
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