Classic French Fries

A proper french fry is a thing to behold. Salty, addictive, it can make or break a meal and defines the caliber of a pub or restaurant. Perfect french fries can also be made at home. To be clear- I am not talking about oven fries. In order to be considered a “fry” it actually has to be fried. I’m also not talking about those strange contraptions that “create” french fries out of a tablespoon of oil. I’m talking perfect, crispy on the outside, warm and soft on the inside, salty morsels that disappear as soon as they are brought to the table.

Yes these are a bit of work. But like most things in life, you get what you give.

So here are the steps to perfect fries:

1. Cutting

You are making these fries, so you get to decide how big you want them. Prefer thin shoe-string matchsticks? Cut them small. Steakhouse batons? Cut them larger. Wedges- well those aren’t really french fries, but why not. Have at er. The point is, the size of the french fry matters less than consistency. The real key is making sure your fries are approximately the same size visa vie each other. It is also completely up to you whether to leave the skin on or peel them. Out of sheer laziness, I leave the skin on.

When cutting fries, use a sharp knife. Cut each potato lengthwise into 1/4 inch to ½ inch-thick disks, then cut those disks lengthwise into fries. Discard any small remaining ends of the potatoes.

How many potatoes to use? Plan on at least 1- 1 ½ pounds per person.

2. Soaking

Your cut fries then need to spend some time in ice water, or in a pot of water in the fridge. This removes some of the excess starch and ensures that the potatoes don’t turn brown on you. I let them chill for at least an hour.

3. Initial Fry to cook

Perfect french fries really require two separate or double fries. The first trip in the oil softens and cooks the potato, and the second crisps them. Initially fry the potatoes (in batches if necessary) at 325 degrees F until they are tender but not brown, 3-5 minutes. Place the batches on a paper-towel lined tray or oven safe container.

4. Second Fry to Crisp

Keep the french fries warm in the oven and heat the oil up to 375 degrees F. Return the fries to the oil until they are brown and crisp. Season with salt or whatever other seasonings you desire.

Notes on Frying

Make sure to choose a neutral tasting oil with a high smoke point. Peanut oil is preferable, but canola or vegetable oil work well too and are far less expensive. Use a large pot in a well ventilated area and make sure you never leave the oil unattended. A frying skimmer is preferable, although a large slotted spoon will also suffice. You never want the oil to get hotter than its smoke point, which for canola oil is around 400 degrees F. It is best to use a reliable instant read or frying thermometer to ensure the oil does not get too hot.

Planning a fish fry next weekend? Show off your fry making skills!  I will be.