These homemade fried French Fries are easy to make ahead of time, for a quick snack or side dish idea.
75 mins 2 servings 312cals
2 russet potatoes
2-3 quarts canola or corn oil
fine sea salt TT
First, wash then peel the potatoes. Slice off about 1/4 inch of the underside of the potatoes. This will help the rounded potatoes have a firm place to sit as I cut it into planks.
Slice into in 1/3 inch sticks, fill a large bowl with cold water and soak potatoes submerged for at least one hour up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stockpot with oil to 325˚F. Remove potatoes from the water, wash again, and pat dry to remove excess water. Add one handful of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are lightly brown for about 6 minutes. Remove potatoes gently shaking off excess oil and allow to cool on the prepare towels. Once fries have cooled to room temperature, heat the same oil to 350˚F. Add once cooked fries again on small batches. Gently stir until golden brown, for about 4 minutes. Remove fries from the oil, shake the excess oil and season lightly in the boil with salt. Serve immediately.
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Chef Maryam Ghargharechi
She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.