French Fries

by Chef Maryam Ghargharechi July 10, 2020 1 min read

French Fries

These homemade fried French Fries are easy to make ahead of time, for a quick snack or side dish idea.

INGREDIENTS

75 mins  2 servings   312 cals 

2 russet potatoes 2-3 quarts canola or corn oil  fine sea salt TT

 


DIRECTIONS

First, wash then peel the potatoes. Slice off about 1/4 inch of the underside of the potatoes. This will help the rounded potatoes have a firm place to sit as I cut it into planks.

 

French Fries

Slice into in 1/3 inch sticks, fill a large bowl with cold water and soak potatoes submerged for at least one hour up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

  

Heat a heavy stockpot with oil to 325˚F. Remove potatoes from the water, wash again, and pat dry to remove excess water. Add one handful of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are lightly brown for about 6 minutes. Remove potatoes gently shaking off excess oil and allow to cool on the prepare towels. Once fries have cooled to room temperature, heat the same oil to 350˚F. Add once cooked fries again on small batches. Gently stir until golden brown, for about 4 minutes. Remove fries from the oil, shake the excess oil and season lightly in the boil with salt. Serve immediately. 

 

  

TO HELP YOU WITH THIS RECIPE

Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.


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