Wednesday, August 22, 2012

Homemade French Fries

Usually when we have hamburgers on the grill at home we make baked sweet potato 'fries' as a side dish but I was hankering for the real deal last week - homemade french fried potatoes.
Although not all of the recipes I've seen for fries do it, I get the best results by cooking them twice - once at a lower temperature then again at a higher one just prior to serving.

peeled Russet potatoes

sliced into wedges

drained after the water soak

Dutch oven with oil and deep-fry thermometer

Sizzlin' and a-dizzlin'

Halfway through the second cook

4 medium russet potatoes, peeled, each sliced into 8 wedges
6 cups canola oil (or enough to cover the wedges for cooking)
Deep-fry oil thermometer

Soak the potato wedges in cold water for 10 minutes then drain.
Add the oil to a large heavy Dutch oven and heat to 335F. Add the wedges in batches to cook for 2 minutes per batch and drain on paper towels (Old timers use a paper bag so you may want to as well).
Once they are all cooked, or until just before serving if you did the first cook ahead of time, heat the oil to 375F and add the wedges in batches again, this time cooking for about 5 minutes per batch or until the wedges are well-colored. Drain again on paper towels, salt generously, then serve.


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