Monday, June 1, 2009

#132_Homemade French Fries

Homemade French Fries
There are two ways you can make French fries.
On second thought, there might be more than two ways,
but the following are the only ways I know.

One way is oven-baked where you drizzle olive oil
on the cut potatoes then bake them in the
oven for 20-25 minutes on 350 degrees.
This is actually a healthy way to make fries,
but I don't think they taste as good as the ones fried in oil.

The second is the deep fry method, actually twice fried,
which is a method most chefs use to make fries.
The potatoes are blanched in hot oil,
then return them to the oil to fry them the second time.
I only made fries this way a couple of times.
It is too much frying for this old lady.

Here's how I make my fries:

You'll need:

Russet potatoes.
Russets or Idaho are best kind of potatoes for fries
(click here.)
and canola oil for frying.
Some chefs use peanut oil, but I haven't tried using it.

1) Scrub potatoes good with vegetable brush if leaving the skins on (why not? skins good for you!) Cut them into strips.

2) Cover cut potatoes with ice water or ice cubes so they won't turn brown as you are cutting the rest of the potatoes or as you are preparing the oil to get hot.

3) When ready to fry, dry the potatoes with paper towels or clean dish cloth.

4) In a deep pan, heat the oil. If using an electric deep fryer which I use when making 5 lbs. of potatoes, (yes, my G'kids love these fries) right temperature should read 350 degrees.

5) Fry potatoes in hot oil, in small batches.

6) To check if the potatoes are done:
Scoop up a bunch with a slotted spoon.When they feel light and somewhat airy, they are done. They should be firm and crispy too and not limp.

Simple, aye?

7) Drain fries on paper towels. Sprinkle with salt.

NOTES: Here's a quicker way to make French fries:
1) Wash and scrub potatoes well with cold water, then pierce them with the tines of fork. 2) Microwave the potatoes until they are half way cooked, about 3 minutes.
3) Then cut them into strips. (There's no need to put them in ice cold water).

4) Fry them in hot oil in small batches until they are light and airy when lifted with a slotted spoon. Really easy as 1-2-3-(4)!

Here are a couple
useful tips on potatoes from this link, click here.
  • Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.

  • Prolonged exposure to light causes greening and makes the potato taste bitter. Peel or pare green area from the potato before using.

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