There are so many articles and how-tos on making the perfect french fry at home or tips and tricks from restaurants like double boiling , which is fun....but who has the time and equipment?! A classic homemade fry that may not be as crispy as your favorite restaurant has its own place and doesn't need to be a complicated process.
Ingredients & Equipment ( for 2 "large fries")
3 large russet potatoes - cut into "fries" - you can leave the skin
2 cups of peanut or canola oil
1/2 cup of olive oil
Large bowl & Cold Water
Plate lined with paper towels to dry fries before cooking
Pot or Dutch Oven (can be stainless steel or cast iron or enameled)
Plate lined with paper towels to absorb excess oil
Slotted Strainer/Spoon
Salt
Steps
Cut the potatoes into fries, if keeping the skins on, make sure to scrub the skins thoroughly.
Place the cut fries into a bowl filled with cold water. Minimum 30mins, max overnight.
Bring a pot with the oil up to medium temperature.
Add one test fry (after drying) it in the oil after 4 minutes- Once the fry starts to bubble aggressively, you can add the first batch.
Strain a batch of fries, then dry them with paper towels, then add them to the oil using the spoon, a few at a time, trying to keep them from sticking to each other. Make sure to properly dry the potatoes so the water doesn't cause the hot oil to splatter.
Immediately raise the temperature to high.
The batch size should be just small enough to be fully covered in oil, don't worry about "overcrowding".
Once the fries start browning (8-12mins) - prepare a plate with paper-towels.
Once at the desirable doneness (beware that they always look more done in the oil) strain the fries with the slotted spoon , allow for excess oil to drip into the pan, and place the finished fries on the paper towel, and salt immediately.
Test another fry for the next batch.
(example of how many fries can be crowded together)
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