Craving right? Crunchy on the outside, creamy on the inside. Dusted by some salt and a little drop of ketchup on top? It happens to the best of us so don’t worry. I am not gonna mention any names, I do not know if I should anyway but you don’t have to run all the way to something donald’s for a nice bundle of french fries.
You can have your own. Here is how;
First step to great fries is the potatoes. Regardless of the popular approach that leaves the skin on, I implore you to skin your tatoes. Whoever tells you to leave the skin, you can be sure they’re a bunch of lousy, lazy TV chefs who don’t have to feed anyone but the poor cameraman. Hubby, wifey and kids are real people. And real people don’t like skin. Anyway, after you skin your tatoes, cut ’em up exactly the same size. Chinese say, it takes a micron fluctuation in size to ruin up a basket of french fries. Believe it or not, I guess it’s as solid as a rock. Once you cut ’em, dunk ’em into really cold tap water. Rinse thoroughly to get the starch off of them. It is the starch that sags up any fry.
Now here is the magic part. Two table spoons of granulated sugar is added to a bowl of water. Stir until the sugar is no longer visible and throw in your potatoes. Leave in the fridge for about an hour. Do not worry, by the time it is ready to serve, you won’t taste any sweetness from the sugar. To fry them, you need two deep frying pans. One will be on high-heat and the other more on the medium side.
Take your fries out of water, dry them off. I can not stress ‘dry’ enough. Really really dry. Put them into lower heat oil and leave them about 5 minutes untouched. Swiftly remove them to the full wack high heat pan and cook for a minute or minute and a half. The first medium heat will cook inside and the later will crisp up the outside. Salt your fries the moment they are out of oil.
Another tip for all the fries lovers; NEVER PUT MAYONNAISE ON YOUR FRIES. It is just gross!
Photo Credit: foodimentaryguy