Perfect French Fries
We don't eat homemade french fries actually ofttimes because they don't plough out actually well. I've tried many white patato varieties; I've tried various oils together with temperatures; I've tried double frying them (what a hassle that was!) together with I've tried baking them... they all come upwards upwards out of the oil LOOKING swell but turn limp together with greasy inward a thing of minutes.
Then, recently, I came across this very elementary recipe. Assuming this technique was exclusively as practiced easy to produce great results, I didn't level refer the recipe "experiment" before I served them.
After closed the third french fry, picky-picky hubby offered this unsolicited critique: "these fries are REALLY good"... I knew I had a winner. I testament definitely alive on using this super easy method the side past times times side 4th dimension we create upwards one's hear to procedure ourselves to to a greater extent than or less fries.
2 pounds of Russet potatoes (make sure enough they are Russet's)
2 tablespoons corn starch
peanut oil (peanut crude oil found the best)
kosher salt
Slice the potatoes into shoestring size pieces, trying to construct them as level as possible. Rinse the cutting potatoes thoroughly together with put them inward a large bowl of plainly usual cold body of water inward the fridge until dinner 4th dimension (at to the lowest story an hour, exactly overnight is level better).
Take the potatoes out of the usual cold body of water together with lay them on an absorbent towel, blotting nigh of the body of water off. Coat the potatoes lightly with the cornstarch together with milk shiver off the excess. Let them air dry out out spell the peanut crude oil heats upwards to 375 degrees.
A word closed the oil: You testament acquire the best french fries using peanut oil; it has a high scorch airplane together with tastes great. You tin besides piece of occupation regular vegetable oil, exactly avoid canola oil. Canola crude oil tastes a piddling "off" if yous bring it upwards to 375 degrees. I was surprised what a departure peanut crude oil makes.
When the crude oil reaches 375, laid upwards a large handful of the coated potatoes inward the crude oil together with stir to separate them. After they've fried for a min or so, stir them i fourth dimension 1 time to a greater extent than to construct sure enough they aren't sticking together (don't overcrowd your pan).
When the potatoes are lite golden brown, Pb popular off on them out of the crude oil together with laid upwards them on paper towels to wick away to a greater extent than or less of the oil. Sprinkle generously with kosher tabular array tabular array salt (it tastes together with thence much improve than regular tabular array tabular array table salt on the french fries).
That's it!! No to a greater extent than limp, greasy french fries (and NO to a greater extent than double frying!!). Who knew that Russet potatoes, a piddling soak time, a piddling corn starch together with to a greater extent than or less peanut crude oil would construct such a swell french fry?!?!
NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes together with cutting the sides of the potatoes off (making cast of a rectangle). This testament give your white patato story sides to balance on spell yous slice through the potato. Stack the white patato "slabs" together with cutting into shoestring size potatoes.
Sumber https://new-myrecipes.blogspot.com/
Then, recently, I came across this very elementary recipe. Assuming this technique was exclusively as practiced easy to produce great results, I didn't level refer the recipe "experiment" before I served them.
2 pounds of Russet potatoes (make sure enough they are Russet's)
2 tablespoons corn starch
peanut oil (peanut crude oil found the best)
kosher salt
Slice the potatoes into shoestring size pieces, trying to construct them as level as possible. Rinse the cutting potatoes thoroughly together with put them inward a large bowl of plainly usual cold body of water inward the fridge until dinner 4th dimension (at to the lowest story an hour, exactly overnight is level better).
Take the potatoes out of the usual cold body of water together with lay them on an absorbent towel, blotting nigh of the body of water off. Coat the potatoes lightly with the cornstarch together with milk shiver off the excess. Let them air dry out out spell the peanut crude oil heats upwards to 375 degrees.
A word closed the oil: You testament acquire the best french fries using peanut oil; it has a high scorch airplane together with tastes great. You tin besides piece of occupation regular vegetable oil, exactly avoid canola oil. Canola crude oil tastes a piddling "off" if yous bring it upwards to 375 degrees. I was surprised what a departure peanut crude oil makes.
When the crude oil reaches 375, laid upwards a large handful of the coated potatoes inward the crude oil together with stir to separate them. After they've fried for a min or so, stir them i fourth dimension 1 time to a greater extent than to construct sure enough they aren't sticking together (don't overcrowd your pan).
When the potatoes are lite golden brown, Pb popular off on them out of the crude oil together with laid upwards them on paper towels to wick away to a greater extent than or less of the oil. Sprinkle generously with kosher tabular array tabular array salt (it tastes together with thence much improve than regular tabular array tabular array table salt on the french fries).
That's it!! No to a greater extent than limp, greasy french fries (and NO to a greater extent than double frying!!). Who knew that Russet potatoes, a piddling soak time, a piddling corn starch together with to a greater extent than or less peanut crude oil would construct such a swell french fry?!?!
NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes together with cutting the sides of the potatoes off (making cast of a rectangle). This testament give your white patato story sides to balance on spell yous slice through the potato. Stack the white patato "slabs" together with cutting into shoestring size potatoes.
Russet's are those large baking potatoes.
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