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Ingredients
- Idaho or Russet potatoes
- Canola oil
- Kosher salt
Details
Adapted from andersonandgrant.blogspot.com
Preparation
Step 1
Potatoes like russets or Idaho are perfect for fries. I like to find potatoes that are about the same size as my french fry cutter because I will get the longest fry possible.
Wash your potatoes and then peel the skin away with a vegetable peeler. I like to remove all the skin, but you can leave some on for more rustic French fries.
Set the potato inside the french fry cutter and press down on the handle.
As you cut the potatoes, add the slices to a bowl of ice cold water. The water is one of the keys to getting fries that are crispy and cooked throughout. It removes the starch in the potatoes, keeps the fries from sticking together, and eliminates the sugars that keep the potato from getting crispy. The bowl of fries in water should be put into the refrigerator for at least two hours to overnight. This will make them turn out crispier.
After the potatoes have soaked pour the water out and rinse the fries in clean water. Empty the potatoes onto a towel and pat them dry.
Then add the fries to the fryer basket.
You should preheat your fryer....your manual should tell you the exact temperature for your particular machine to cook French fries. When the oil is heated, put the potatoes in the fryer and cook for about 15 minutes or until they are a golden brown color.
Empty the cooked fries into a bowl lined with paper towels to absorb the grease. Season with kosher salt while the fries are warm.
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