Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, best ever french fries!. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
The best french fries come in all shapes, sizes and seasonings as they are served up by the top fast food chains daily. These greasy, salty potato sticks are the perfect accompaniment to a nice cheeseburger, with chicken strips or in some cases, even with a taco or two. One is half eaten, other is not.
Best ever French Fries! is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Best ever French Fries! is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have best ever french fries! using 9 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Best ever French Fries!:
- Make ready 1 large russet potato or 2 medium potatoes. per person per serving
- Prepare 1 oil for frying approximately 2"deep. We like vegetable oil.
- Take 1 salt
- Take 1 large deep pan/pot (a wok works well)
- Take 1 slotted spoon or tongs
- Make ready 1 lots of paper towles
- Take 1 large heat proof (glass or metal) bowl
- Prepare 1 mandolin or knife to cut potatoes
- Prepare 1 colander to rinse potatoes
Suzy Palatin grew up in the French-Caribbean outpost of Guadeloupe before moving to Paris. Well, guess what, french fries aren't really French. "When the Americans went to Belgium to help us out in World War I, they saw military guys cooking potatoes in oil," says Bart Vandaele, Belgian-born chef-owner of Belga Cafe in Washington, D. C., "and because the official language of the Belgian. Who ever said chowder had to be eaten with a spoon was just wrong.
Instructions to make Best ever French Fries!:
- Fill a pan 2" (inches) deep with oil and set on the stove. Put some paper towels in a heat proof bowl. Make sure you have a large slotted spoon handy (or tongs) to fish the fries out of the oil with. Lay out some lint free dish cloths or lots of paper towles. You'll need them to dry your cut/rinsed potatoes.
- Pick out some good looking blemish free taters or just cut off any ugly spots
- Wash the dirt off of them.
- Using a mandolin or knife cut into french fries. We leave the skin on.
- Rinse cut potatoes.
- Dry cut potatoes
- Heat your oil, (Which should already be in a pan on the stove) over Medium to Medium High heat, to about 325-340°F
- Once oil is hot add potatoes in one to two handfuls at a time. BE CAREFUL!!! If your potatoes are not super dry they WILL splatter HOT oil everywhere!
- Keep moving them around in the oil for 3 minutes or until the start to blister. Then remove them to your paper towel lined bowl. They are not ready to eat yet. Sorry 😕
- After all of your fries have been cooked to this point. Remove oil from heat and let fries cool COMPLETELY.
- After they have cooled heat up your oil again.
- Add fries back into hot oil and fry until golden brown and crispy!
- Using same bowl discard used paper towels and add new ones. When fries are cooked put them in bowl sprinkle salt over hot fries and toss them to get salt on all of the fries.
- Enjoy!!
Only the crunchiest and crispiest frozen French fries on the market. The Germans call french fries 'pomme frites"and they make them exquisitely well. Fresh potato strips are dried with a kitchen towel and then placed in These are, unquestionably, the finest french fries ever fried. Served with thyme and mayonnaise, if you can believe it. The best french fries I ever tasted.
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