Ingredients
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4 - 5
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Directions
Classic French Fries,You really haven’t lived until you’ve had home made fries. After the oil is cooled, filter it and reuse. So long as it’d not over heated it will last 5-6 frys.,These are great homestyle fries! The tooo my deep friar out of retirement after a decade or so. I’ve been using canola instead of peanut oil. This makes a nice soft texture on the inside with a crispy outside. Mmmm! Just be careful not to cut the fries too thin. Thank you!,First try-they came out fine. These are good, they are just like the fries that we usually have to drive 27 miles to have. We are fortunate to have an old fashioned diner farily nearby, however, now I know I can make their fries at home too!
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Steps
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1
Done
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Preheat Oven to 200 Degrees. |
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2
Done
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in a Large Dutch Oven Heat Oil to 320 Degrees. |
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3
Done
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Peel Potatoes and Evenly Cut Fries Into 1/4" X 1/4" Strips of Equal Length. |
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4
Done
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Place in a Large Bowl of Cold Water as You're Slicing. |
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5
Done
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Drain Potatoes Thoroughly, Removing Any Excess Water. |
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6
Done
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When Oil Reaches 320 Degrees, Submerge the Potatoes in the Oil. |
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7
Done
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Working in Small Batches, Fry For 2 to 3 Minutes Until They Are Pale and Floppy. |
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8
Done
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Remove from Oil, Drain, and Cool to Room Temperature. |
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9
Done
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Increase the Temperature of the Oil to 375 Degrees. |
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10
Done
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Re-Immerse Fries and Cook Until Crisp and Golden Brown, About 2 to 3 Minutes. |
