Violet Posted September 3, 2012 Share Posted September 3, 2012 This took quite a while to do, but they are fantastic. Like store bought fries. I used plain canola oil, not peanut oil. I found that large baking cooling racks worked the best for me. I laid down parchment on the counter underneath the racks. Now I see 10 lb. of potatoes is $1.29. I paid $1.98. Oh well.... They are done and in the freezer. I also just boiled a big pot of water and used it for all the potatoes, not starting with cold water and potatoes. I used canning salt. The vinegar does not flavor, but makes them better. Once cooled I froze on cookie sheets. Then popped into ziploc bags in the freezer. French Fries Perfected ! Ingredients 2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water) 2 tablespoons distilled white vinegar Kosher salt 2 quarts peanut oil ( I used canola just fine) Procedures 1. 1 Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 4 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes. 2. 2 Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 2 min., agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about30 minutes. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months. If you want to eat right away..... 3. 3 Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately. Quote Link to comment
Deerslayer Posted September 4, 2012 Share Posted September 4, 2012 Ok. Gonna try this!!! Thanks Quote Link to comment
Violet Posted September 4, 2012 Author Share Posted September 4, 2012 I did some yellow potatoes and some Russet. Even the yellow ones are crispy and good. I like them better, but my dh likes the Russets. Now I will try making sweet potato fries, too. Quote Link to comment
windmorn Posted September 5, 2012 Share Posted September 5, 2012 This is usually how I make french fries after watching a food network show several years ago telling the restaurant secrets of those french fry places. If I'm in a hurry, I "Bake" them in the microwave instead of boiling them. I didn't think about freezing them after the first frying. Thanks for the post! Quote Link to comment
Violet Posted September 6, 2012 Author Share Posted September 6, 2012 You are welcome. Sure better than any other homemade fries I have eaten. So nice to have them ready to fix in a jiffy now. Sweet potatoe are too expensive right now so I hope near Thanksgiving they will go on sale and I can make sweet potatoe fries. Quote Link to comment
Annarchy Posted October 31, 2012 Share Posted October 31, 2012 DH told me to "Thank You!" for this. They turned out better than anything I have tried before. We've done french fries, cottage fries, hash browns and more. (It took me a while to find this thread again.) Thank you, thank you, thank you. Quote Link to comment
The WE2's Posted October 31, 2012 Share Posted October 31, 2012 Haven't every did my 'taters as fries, but intend to. I've always just boiled them in quantity (or microwaved them) and then froze them until I needed to lay out a batch to thaw for fried potatoes or ??? Thanks for another idea to buy quantity and be able to preserve them...for a 2 people household. Quote Link to comment
Violet Posted November 1, 2012 Author Share Posted November 1, 2012 You are welcome. I just got a recipe yesterday for homemade tater tots, too. Quote Link to comment
Deerslayer Posted November 1, 2012 Share Posted November 1, 2012 I'm waiting for those tater tots!!!! Quote Link to comment
Annarchy Posted November 1, 2012 Share Posted November 1, 2012 You are welcome. I just got a recipe yesterday for homemade tater tots, too. ......waiting...... Quote Link to comment
The WE2's Posted November 6, 2012 Share Posted November 6, 2012 Got 6 trays going right now with frozen shoe string potatoes that we on sale, 2 bags for $1! Quote Link to comment
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