Perfect French Fries
What you need:
- 4 large russet potatoes
- 1 quart peanut or vegetable oil
- Salt and pepper
Directions:
- Peel potatoes or scrub if leaving the skin on. Slice potatoes into 1/4-inch fries and place in a large bowl of water.
- Refrigerate for 1 to 8 hours.
- Drain well and pat dry with paper towel in batches.
- Fry, in batches, in preheated 325 degree oil - in a stockpot or deep fryer, for about 3 to 4 minutes or until a pale blond color. Place on a paper towel-lined baking sheet or plate.
- Then increase heat to 375 degrees and fry potatoes again for about 3 to 4 minutes or until golden brown.
- Remove to a paper-towel lined baking sheet or plate and season immediately.
Recipe from Bobby Flay's Burgers, Fries, & Shakes cookbook
Posted on Fantastical Sharing of Recipes