French Fries

Ingredients

• 2 or more potato’s (Russet are best)
• Salt
• Oil (canola, peanut, vegetable)

Directions

• peal potato’s
• use a Mandoline Slicer, knife, or french fry cutter to cut your potatoes into fries
• place the cut fries in ice-cold water for 30 minutes (this soaks the starch out)
• strain your fries and rinse then well
• in a large cooking pot fill 3/4 of the way with cold water add 2 to 3 tablespoons of salt
• remove and strain fries from the water just as they start to boil
• place your fries on a wire rack and place them in the refrigerator till cool
• in a deep fryer or large cooking pot heat your oil to 365°
• place the fries in small batches as to not change the frying temp.
• remove when golden brown to paper towels to absorb excess oil, salt while still hot
• serve with your favorite dips (ketchup, ranch, etc)
• ENJOY!

Tips:

Achieving the perfect fry texture requires attention to detail and a few key techniques. Here are some tips to help you create irresistibly crispy French fries:

Drain and Dry: After frying, drain the fries on paper towels and allow them to sit for a few minutes before serving to help maintain their crispiness.

Choose the Right Potatoes: Use starchy potatoes like Russets, as they yield a fluffier interior and crispier exterior.

Soak Before Cooking: Soak cut potatoes in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispier fry.

Double Frying Technique: Fry the potatoes twice; first at a lower temperature (around 325°F) to cook them through, then at a higher temperature (around 375°F) to achieve that golden, crispy finish.