So, I wanted to make up some homemade french fries for my friends the other day. I went to my trusty blog (which mostly functions as a handy recipe book, these days) and searched "fries." Unfortunately for me, it turns out I never did that post I meant to about how to make the perfect, crispy, delicious batch of homemade fries like I thought I had. So here it is now, for all of you (and me, next time I want it -lol).
First take the potato of your choosing. Yes, the humble spud. My husband is partial to Yukon Golds, so that is what I will be using in this post.
Cut up your potatoes into thin strips. (Leave the peels on.) Put them in cold water, and rinse them until the water runs clear.
Pat them dry with a paper towel.
Heat your oil to 350 degrees, and lower a small amount of potato slices in. Make sure they are fully covered. Stir them, if using the stove. If using a basket and a deep fryer, give the basket a shake occasionally so they don't stick together. Fry them for five minutes.
Bring them up and try to dismiss the visions of McMinamin's greasy, floppy fries from your mind. We aren't done here.
Let the oil drain a bit, and then put them on a baking tray and put them in an oven heated to 200 degrees to keep them warm, while you fry up other small batches of fries.
If you are only making 20 or so fries, you can skip this step. But don't overfill your fry basket in order to not have to heat the oven. You want your fries to have hot oil on all sides, not other potato pieces slapped up against them!
Continue frying small patches of up and adding them to the tray. Then heat your oil up some more. Preferably 425 degrees, or if your fryer only goes to 375 degrees like mine, just crank it all the way up. Dip them in there for two more minutes.
Dab them off again with paper towels. Add salt.
Maybe not quite this much salt:
But look how crunchy and divine these look!
A little ketchup, and you are good to go.
If you are the skeptical or scientific type, take a look at The Burger Lab's post about why we double fry them. Also, the recipe is from the same guys, and can be found here.