Recipe: Delicious perfect french fries my way

perfect french fries my way. Well wash potatoes and bring then whole to a pan with salted boiling water. Cook potatoes until they are cooked but still firm. This tutorial walks you through How-to Make Perfect Delicious Oven Baked French Fries.

Recently, I decided that there had to be a way for me to make my coveted fries at home. The key to frying restaurant-quality French fries is to fry them not once, but twice. Trust me; there is a reason to the madness. You can have perfect french fries my way using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of perfect french fries my way

1. It's 4 of potatoes (choose the best kind for frying).
2. It's 2 cup of oil, for friyng (I like to use sunflower oil).
3. Prepare 3 clove of garlic, skin on.
4. Prepare 1 bunch of rosemary.
5. Prepare 1 pinch of salt and pepper.

Idaho potatoes, are the best potatoes to use for making perfect, at-home French fries. Russets are widely available, and because of their large size. [Perfect French fries float to the top and turn golden when ready (without burning)]. Smooth, flattish potatoes without too many indentations ("eyes" that I recently answered a question about soggy fries and the way to prevent that is the same way to achieve an answer to this question, to make French. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.

perfect french fries my way step by step

1. well wash potatoes and bring then whole to a pan with salted boiling water..
2. cook potatoes until they are cooked but still firm. DO NOT overcook than as you do for mashing..
3. drain potatoes and leave then in a ice bath for 20 minutes..
4. pat dry and leave potatoes to the fridge overnight..
5. remove potatoes from the fridge and cut then like battons. I think it's much better leave skin on but at this stage you can peel the potatoes..
6. heat the oil in the pan until 375oF (180oC) if you have a thermometer. If you don't, you can test oil temperature by adding a mathstick to the pan. when the mathstick fire up, oil will be hot enough!.
7. deep fry the potatoes until it's golden. you may fry then in batches..
8. in the last batch, when the potatoes are almost ready add the 3 whole garlic cloves. at the last minute, add rosemary..
9. then it's done! just add little salt (I like to use maldon or fleur de sel) and pepper and devour..
10. this method is great, because you can have perfect french fries, soft inside and crisp outside, without blanch then in oil before deep fry then..

Drop in french fries until there is a very slight change in color. This indicates the outer layer is ever so slightly singed and perfect for the next step. Really, baking fries is really easy. So stop with the cooking, bakening soda en most certainly with the deep freezing. So this is the real Belgian way For crispy french fries, use starchy russet potatoes to get fries crunchy on the outside and fluffy on the inside.