I have conquered french fries...

I never thought I would say it but I have finally conquered french fries.  How to cook them that is.  I've cooked them before.  Lots.  And lots.  But they have always come out soggy and limp like a greasy ol' noodle.  Never have they come out like they do at that place which we don't mention in this house because 3 year old ears are ALWAYS listening.  I'm not saying any names but it rhymes with...pacdonald's (okay, totally made that one up...but nothing rhymes with that greasy ol' place - serves it right).

But I have finally been able to say that I can cook up a mean ol' bunch of crispy french fries.  Totally not good for you.  Yes, I know.  But given we don't have them very often I think it's okay to bend the rules a little and fry us up a bunch of these.  It is a process.  But once you "get" the process then it's really quite easy. 

So tonight, grill you up some BBQ bacon and cheddar burgers (seriously, if you're going to break the rules...go all out) and enjoy this recipe.  It's worth it!


Ingredients: (recipe credit:  Emeril Lagasse - food network)

4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons

2 quarts peanut oil

Salt and pepper

 

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

 

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.