French Fries Are Amazing

Potato Fries in High Angle Photography

In this article I would like to share with you how you can make the best hand cut fries you have ever tasted! There are so many procedures to making hand cut fries and everybody argues about which way to go. Twice cooked or cooked once, what size to decrease the fries,rinse or not to rinse, what temperature the oil is, what sort of fat or oil to use, what sort of potato to use, what kind of salt, and a few of the main points french fry enthusiasts debate about.

I am going to share with you a few different methods including my personal favorite Port St Lucie Critter Control but I will let you find out your personal favorite in your own:

I like to use a routine Idaho Potato washed but not peeled. You can cut them with a knife by creating 1/4″ pieces and then cutting 1/4″ inch sticks out of the slices but if you intend on doing fries frequently invest in a fry cutter. All it takes is to pull down the lever and collect the cut fries below them. At this point lots of people decide to rinse them under cold water for about 15-20 minutes to get rid of some of the starch and stop them from sticking together. I feel this takes away from the taste of the potato and never rinse but feel free to try both approaches out and see for yourself. You can prevent un rinsed potatoes from sticking by shaking the basket and stirring with tongs during frying.

To blanch just fry the french fries at 250F for about 5 minutes and distribute on a sheet-tray and cool in the refrigerator. Then fry at 350 to crisp them and get color. This method gets a crispier fry but I believe that the blanching process takes away the flavor of the potato.

For Single Cooking fry the french fries at 350 for about 10 minutes and be sure they’re cooked inside. The french fry won’t remain crispy as long (like boardwalk fries), but the flavor is clearly better and tastes like a potato as opposed to just a crispy rod of something needed to be drowned in ketchup: several French fry places such as my favorite, Thrashers Fries, will not even give you ketchup with there amazing fries. Just Cider/Malt Vinegar and Some Sea Salt makes the perfect fry!

Fry in Duck fat, although its relatively expensive if you happen to have made duck confit recently you may have a lot leftover. Duck Fat makes amazing fries.

Make it gourmet and finish the chips with fleur de sel (french sea salt) and truffle oil.

End it with Parmesan, finely minced fresh garlic, and chopped fresh thyme.

As a Marylander I must have Old Bay in my fries

Stop buying ore-ida and revel in hand cut fries at home! Check out my website at LearnFromAChef.com [http://learnfromachef.Com] to find out more cooking tips!

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