French fries are the perfect addition to any sandwich. The enhance the meal with their delightful crunch and satisfying flavor. We particularly love enjoying these fries alongside Chicken Gyros or Prime Rib Sandwiches. These fries are perfectly golden and crispy on the outside. What’s especially great about these fries is that they are simple to prepare, and they are free from any food additives or preservatives. Instead of using highly processed oils, we opt for lard, which not only enhances the flavor but also contributes to a more traditional cooking method.
Important Steps in Making French Fries
One crucial step in achieving restaurant-quality french fries at home is soaking the cut potatoes in cold water. I recommend allowing the potatoes to soak for about four hours for optimal results, although a minimum soak time of just 30 minutes can still make a difference. If you’re planning ahead, you can even let them sit in the water for up to a day. To prepare, simply fill a bowl with the cut potatoes, add cold water and ice, and refrigerate until you’re ready to fry.
This soaking process serves a vital purpose. It helps to leach out excess starch from the potatoes. Too much starch can hinder the fries from cooking evenly, leading to an undesirable sticky texture. Moreover, soaking them in cold water prevents the potatoes from turning an unappealing brown color on the surface. By incorporating this simple yet essential step, you set the stage for fries that are not only perfectly crispy but also a hot treat to enjoy with your meal!
In addition, it’s imperative to dry the potatoes thoroughly before submerging them in hot oil. This step is crucial for two reasons. First, the combination of hot oil and water can create a hazardous situation. In addition, using dry potatoes significantly improves the crispiness of the fries.
Lastly, the secret to achieving that coveted crunch lies in frying the fries twice, allowing them to rest in between cooking sessions. This two-step process enhances the crispiness of the exterior while ensuring the interior remains soft and fluffy.
Preparation, Servings, and Storage
Homemade French fries are easy to prepare, but you do need to plan ahead. They need to soak in cold water for at least four hours. This is an important step in creating the perfect crispy fries. Once the fries are ready to go into the hot oil, cooking takes around 40 minutes. This recipe yields four generous servings of fries. If there are any leftover, cooked fries should be stored in an airtight container in the refrigerator for up to 3 days. To bring back their crispness, simply reheat them in the oven at 350°F for about 10 minutes,
French Fries
Equipment
- Large bowl
- Large stock pot
- sheet pan
Ingredients
- 2 large Russet potatoes
- 1 lb Lard
- 1/4 tsp Sea salt
Instructions
- Wash and cut potatoes in slices to resemble french fries. You can leave the skin on or remove it if preferred.
- Place the cut potatoes in a large bowl.
- Fill the bowl with cold water and ice. Refrigerate for 4 hours before frying.
- When ready to cook, remove the potatoes from the refrigerator and dry them completely.
- Heat a large stockpot or dutch oven over medium heat and melt the lard. Monitor the temperature of the lard, it is ready to fry at around 375℉.
- Split the potatoes into two batches. Drop the first batch into the stock pot and fry for 10 minutes. Remove this batch to a paper towel lined sheet pan and fry the second batch.
- After the second batch has fried for 10 minutes, remove to the paper towel lined sheet pan and return the first batch to the stock pot.
- Fry the first batch AGAIN for 15-20 minutes, or until the become golden and crispy.
- Remove the fries to the paper towel lined plate and salt immediately. The first batch can sit in a 100℉ oven while the second batch cooks to keep warm.
- Add the second batch back into the stock pot and fry for 15-20 minutes.
- Once golden and crispy, remove from the hot oil and salt immediately.
- Serve right away.
Nutrition
