For Christmas this year I received a present I have been wanting for quite some time - a deep fryer! As soon as I had a free afternoon to learn how to use it I decided to make some french fries! I was so excited and happy with how these turned out. They were crisp on the outside but fluffy and soft on the inside. If I had to choose a fast food taste-alike I would definitely say In-n-Out, which means these are absolutely delicious!
If you don't have a deep fryer these can be made just as easily on the stovetop in a heavy pot! :)
French Fries
Serves: about 6 people
Ingredients:
6 russet potatoes (about 3 pounds total)
2 quarts peanut oil
sea salt
Directions:
1. Peel the potatoes and cut into uniform strips of about ⅓ inch thick.
2. Place potato strips into a large bowl and cover with cold water. Place in the refrigerator for at least 4 hours, and no longer than 24 hours.
3. Line two baking sheets with a double layer of paper towels.
4. Heat two inches of oil in a heavy pot over medium heat until it reaches 300 degrees. Cooking in batches, blanch the potato strips by putting them into the oil and cooking until softened but not yet brown, about 3 minutes. Transfer to the prepared sheets. (When adding the potato strips to the oil, the temperature of the oil will decrease. Make sure to allow the oil to rise up to 300 degrees again in between batches.)
5. Once all of the potato strips have been blanched, heat the oil to 350 degrees. Again in batches, add the blanched potatoes to the oil and cook until golden brown, about 4 or 5 minutes. Transfer to the prepared baking sheets. (Allow the oil to return to 350 degrees between each batch.)
6. Sprinkle the salt on the fries immediately after they are finished frying while they are still very hot.
Source: Martha Stewart's Cooking School
