Recipe: Appetizing perfect french fries my way

perfect french fries my way. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Once you're ready to cook, time and temperature are key. Perfect French Fries: In this instructable, I will show you how to make French Fries.

But once you try french fries the way they're meant to be made—and the way they're made by most restaurants and fast food chains—you'll have Throw 'em back into the oil and fry 'em till they're nice and golden and crisp and irresistibly, ridiculously perfect. When they look like they're brown enough. The secret to achieving the perfect french fries is to fry them twice. You can cook perfect french fries my way using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of perfect french fries my way

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

Eliminating a majority of your potatoes' moisture before the final frying is key in order Below, we'll explain the best way to prepare potatoes for frying, how long to fry french fries, and how long you can hold fries before serving. Buy big/large potatoes for making french fries. You may now start having fries with every single meal. French fries rank among life's truest pleasures.

perfect french fries my way instructions

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..

And if you mix it up a little — baking sometimes, using healthy vegetables others — you'll find you can incorporate fries into a broader range of meals than. Russet potatoes are hand-cut into matchsticks and double fried at two temperatures for the perfect crispy on the I bet it's healthier that way too. I actually like when I pile my fries onto the paper towels, pat them down, add a lil salt and then put more paper towel on top. Copying the magic of even a simple oil-cooked potato at home requires diligence, resources and certain flirtation with danger. Here is the food science you need to know to get your fry on.