To make perfect french fries, you need the perfect potato. I am from PEI therefor using a PEI Russet Potato would be my preferred choice. This is not to say others are not worthy; however, in my totally biased opinion PEI potatoes are it.
These are so good they stand alone as the perfect appetizer. I remember serving them once with steak and lobster. As I slaved over the lobster and fussed over the steak, the French Fries were the standout dish. Go figure. Therefor I can say with complete confidence, these fries do not need a partner on the plate because that only takes away from just how good they are.
The Ultimate Homemade French FriesPrint This
- 8 medium – large Russet PEI Potatoes (or any other kind if you wish)
- Vegetable Oil
- Hy’s Seasoning Salt
- Dried Parsley
- Cracked pepper
- Step one is crucial. This involves dicing and soaking the potatoes. You want to wash your potatoes well, and do not peel them. Instead, cut them into french fry strips. To do this, I normally cut my potato legnthwise into 4 slices about 1 inch thick each. I then slice those pieces into 4 fingers to form the shape of a french fry. You then take the cut strips and place them in a large bowl. Fill the bowl with water so the water covers the fries and set in the fridge for 8 hours or over night. (When I prep these, I cut in the morning and allow them to sit all day while I am out and about.)
- Remove the potatoes from the water and place on paper towel. Pat them dry.
- Meanwhile heat your oil to 300 degrees. I use a deep fryer, however these can be made in a pot. Just be sure it is deep enough, and the oil is poured to be at least 4” deep. Use a candy thermometer to check the temperature. When ready, add the potatoes in small batches. Cook for 5 minutes. Remove, and continue until all fries are cooked.
- Now turn up the heat to have the oil set at 365 degrees. Again, working in small batches fry the french fries but this time only fry for 4 minutes. Remove and continue until all batches have been cooked.
- Now, keeping the heat the same temperature, return the fries to cook again. This time, cook only for 3 minutes until the fries are a nice golden brown. Remove and continue to cook the batches until all are done.
- Sprinkle the fries with Hys seasoning salt and cracked pepper to taste. sprinkle with dried parsley (about 1/2 a tsp) toss, and serve.
As an alternative to ketchup for dipping, use a chipotle dip. Mix 4 tbsp mayo, 1/2 tsp chilli powder, 1/4 tsp paprika, 1/4 garlic powder, 1/4 tsp oregano 1/8 tsp cayenne. Mix and serve in a side dish. Want to create a gourmet flavour, replace the Hy’s Seasoning salt, with truffle salt and sprinkle with finely grated parmesan cheese. YUMMMMM....