Homemade French Fries

I love potatoes in general, and french fries are obviously one of the most delicious ways to prepare them.  Even though making french fries is a relatively simple task, I used to always buy the pre-cut frozen bags.  It's silly, really, when you realize how easy it is to just cut your own fries.  Purchasing the frozen bags of pre-cut fries really is unnecessary once you know what you're doing.  Here are a few guidelines to easily making your own fries at home.

Everybody has their own opinion about what sort of potatoes are good for each particular use.  There are waxy, starchy, etc. etc.  For french fries I think good old russetts are great.  I peel them, because I have to limit my potassium intake, but they are great unpeeled too.  To cut fries, simply slice the potatoes into roughly rectangular planks and then cut the planks into fries.

One great tip I've picked up is to transfer the fries to a cold water bath as they are being cut, and let them soak for a few minutes.  Not only does the water help prevent browning, but it washes off extra starch, and keeps the fries cool and crisp. 

There are many ways to fry a french fry.  It's useful to use a deep fryer or cast iron dutch oven, but most sturdy saucepans will do as long as you are very careful.  A lighter-weight pot doesn't hold the temperature vey steady, and it's easirer to knock over or even just bump, sending hot oil sloshing all over the place.  A smaller pot will require multiple smaller batches of fries.  It's very important to not fill any vessel more than about half way, leaving plenty of room for the oil to bubble up without spilling over.  A good frying temp is somewhere around 350, but it really depends on the thickness of the fries and how you like them done.

As far as actually frying the potatoes, I have a two-step method.  After patting them dry (drops of water will cause the oil to spatter), I fry them (in batches) for a few minutes, just until they barely start to take on color, and then drain them on paper towels.  Then I fry them a second time, letting them get nice and golden brown.  Frying them twice helps them get golden and crispy while keeping the insides just right.

Salt, pepper, garlic, or any other seasonings go on asap once the fries are done frying the second time. Yum!  French fries!  There's nothing like a batch of freshly made fries.

The used oil, as long as it's not too dark, can be filtered and used for deep frying again. 

Happy eating!