I suppose you know how to fry your own french fries, but maybe you don’t do it because you don’t have a deep fryer. Frying in any old pot or saucepan can be difficult, because it’s hard to maintain the correct heat, even if you have a thermometer clamped to the side. It’s easier to just buy them frozen and cook them in the oven. Some frozen brands come out pretty nice. I have to admit that I rarely make fries, but I had a gallon of oil from the egg rolls I made recently, and it had not been adversely affected by that meal, since none of the egg rolls leaked their centers into the oil. Sometimes, like when frying fish or onion rings, oil takes on that flavor, so I only use it once.
Homemade fries are like the ones you get at the fair with soft interiors and some crispness, but not really a crunchy exterior, and that’s after frying them twice. Thinner ones will be crispier. My husband loves the softer kind of fry over the crunchy ones. At the fair, I like them with salt and vinegar, but last night we had a cheese/green chile dip.
Just French Fries
- Wash potatoes, peeling if desired.
- Cut in 1/4″ strips or smaller if you want more of a shoestring fry. Place in cold water, unless you are ready to fry immediately. Potatoes will keep in cold water in the refrigerator for several hours.
- Preheat oil in fryer to 325° for first frying.
- Thoroughly dry potatoes before frying. I like to use a thick dishtowel for this.
- Fry in batches for about 5-6 minutes and drain on rack over paper towels until all have gone through the first frying. They will just look like a cooked potato at this stage.
- Increase heat to 375° for second frying.
- Fry second batches until browned and crisp, anywhere between 5-10 minutes.
- *If you’re making shoestrings, they will cook more quickly, and you’ll just have to watch them.
