Homemade French Fries

We enjoy good homemade French fries every once in a while.  Today when Jim suggested we make them, I went online to find the secret to making them crispier.  I found a few different recipes, and settled on one from Emeril Lagasse.

His recipe was different in two ways.  First, he suggests soaking the potatoes in ice water for a minimum of 30 minutes and second, you double fry them.

Let's get started!

INGREDIENTS

·       4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons

·       2 quarts peanut oil

·       Sea salt and pepper

DIRECTIONS

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Completely cover with water and ice. Refrigerate at least 30 minutes and up to 2 days.  Because we were hungry, we opted for the 30 minutes.   

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry.

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.

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.  Again, we were hungry so we opted for closer to 10 minutes.

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 1-2 minutes. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. 

Serve immediately.

What can I say, they were yummy!  I will definitely soak them and do the double deep fry going forward.  Thanks Emeril!

'til next time, find your joy~

Kelly