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Making French Fries
9/20/0 9:11 (New York)|
PUBLICATION DATE: 09/20/2000
Making french fries at home is a commitment of time and resources. But when you do choose to make them, here's the method we found works best :
Soak the fries in water before cooking them. This removes excess starch from the outside of the potatoes and keeps them from sticking together when frying.
Fry the potatoes in a two-step process. It's far superior than frying them just once.
Blanch them in a lower temperature oil to ensure the centers are cooked, then fry them again at a higher temperature for a crispy exterior.
Finally, freeze the fries between the two cooking processes. That makes them crisper still, and they hold that crispness longer.
THE BEST WAY
Scrub or peel russet potatoes and cut them into 1/4- to 1/2-inch- thick batons. Place the potatoes in a large bowl of water and let them stand for 1 hour. Drain.
Pour enough peanut or canola oil into a large deep pot to come to a depth of at least 4 inches. Heat the oil to 275 degrees.
Add the potatoes to the oil, in batches if you're doing a lot, and fry them for about 5 minutes, stirring occasionally, until they're tender, but not colored. Transfer the fries to paper towels and drain well.
Arrange the fries in a single layer on baking sheets and place in the freezer for at least 2 hours, or until they are frozen solid.
At this point, the fries may be transferred to plastic freezer bags and stored in the freezer for up to one month.
Just before serving, pour oil into a large deep pot to a depth of at least 4 inches. (You may strain and use the oil from the first frying if you finish the fries the same day. Otherwise, use fresh oil).
Heat the oil to 350 degrees. Carefully place the frozen fries into the hot oil and cook until golden brown, working in batches if you're doing a lot. Drain the fries on paper towels.
Season with salt and serve.