Monday, January 21, 2008

Perfect French Fries

Did you know there is a way to perfectly fry potatoes?:) I didn't, not until I watched Emeril and tried it. I had to. French fries are the only food that makes me give up on my diet, everything else I can say no to:) Well, maybe with the exception of ice cream:)

And they are perfect. Crunchy and golden, just like french fries are supposed to be.

One of the best things about this recipe is that you can prepare them and put them aside until you are ready to serve, and then all you need is another minute. This is great for me, because I always have a hard time timing the fries with the rest of the meal.

Peanut oil is the key here. I found out that peanut oil is better than olive oil when it comes to lowering cholesterol. It also doesn’t deteriorate as quickly as other oils which allows you to get multiple uses out of each batch. And it's especially great for frying because it has a high smoke point.

Go ahead, give it a try, you'll see how perfect they are:)


4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

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