Tuesday, July 7, 2009

The Ultimate French Fries~

 This is so good I just had to share!
Molly is a fictitious person who lives at The Old Schoolhouse Magazine. It is a magazine for Homeschoolers that I worked for a brief time last Fall. I learned a crash course on Marketing to discover marketing is not my cup of tea~but the Magazine is really great. Hope you enjoy! Here is Molly's post for today~

Who does not love french fries? This is one of my weaknesses I must admit! I used to buy the frozen kind at the store because I could never get my french fries to taste good.

I must say that now…I NEVER buy frozen. I always make fresh. I ran across some good advice one day while watching the Food Network (yes, I admit. . . I am a FN junkie!) The ultimate secret to great french fries. . . is letting them soak in water after you cut them up. It’s that simple! Bobby Flay says that letting them soak anywhere from an hour to 8 hours is a good recommended time. I let mine soak for two hours. The reason for letting them soak removes the starch from them which causes them to turn brown and stick together. It also makes them gluey..so be sure to soak them well!

The second secret is. . .Kosher salt. It is very inexpensive and makes your french fries taste oh so good! It does have a different taste than regular table salt and sea salt. It does measure the same as table salt so you can use it in many other dishes.

The third secret is peanut oil! It makes all the difference in how your french fries taste. Peanut oil can get pretty expensive, but if you only use it to fry certain things, it will go a long way. I also use it to cook my popcorn in (that is a whole other post in itself).

The fourth and final secret to wonderful french fries is using the right potato. Russett is the BEST way to go simply because of its sturdiness. Do not use Yukon golds or any other soft kind of potato as they will get mushy and not crisp up well.

Now that I have shared my tips with you that I learned, here is my french fry recipe!

Molly’s Famous French Fries


5 Russett Potatoes (russett make the best french fries)

Kosher Salt

Peanut Oil


Cut Potatoes into 1/2″ slices. Then take each slice and cut them into 1/4″ matchsticks. Put all potatoes in a bowl and cover with water and place in the refrigerator for an hour to 8 hours.

Heat peanut oil in a deep pot until it has reached 350 degrees. Take french fries out of the refrigerator and pat them dry with paper towels. Fry them a few at a time until they reach the golden brown consistency you are trying to achieve.

Lay them out on paper towel so that it can soak up all the remaining grease from french fries. Sprinkle them with Kosher salt and enjoy!

(Here is another tip: You can store your oil once it has cooled into a plastic container and reuse it a few more times before you have to replace it.)

Wonder how much money you save when making fresh cut french fries versus frozen? A frozen bag of french fries cost me $2.00 at Aldi’s. I can buy a 10lb bag of potatoes at Aldi’s for $3.00. There are roughly 60 or more potatoes in this bag. I use 5 potatoes per batch of french fries, so my cost per meal is .25 per meal! One bag of potatoes will make 12 servings of french fries. If you were to buy that many in frozen, you would spend $24.00. Doing fresh french fries, you will only spend $3.00!

Hope you enjoy those fries! Now I am off to go put mine in the refrigerator until this evening!


This Country Girl said...


Homemade french fries are one of Colt's favorite foods! Thanks for sharing your tips and recipe! I will most definitely give this all a try!

Thanks for the email too!


Sandra said...

I cook mine just this way and my family could not believe the difference. They told me to never cook mine any other way. They are truly the BEST!!

Anonymous said...


The ultimate french fry is fried in beef fat -- twice!

1) Choose an Idaho Russet potato. Russet Burbank variety if you can get them.

2) Condition the potato by storing in a 70 degree (more or less) environment for a couple of weeks (potatoes coming out of cold storage need time to convert sugars back to starch).

McDonald's founder Ray Kroc once wrote: "The french fry, would become almost sacrosanct for me, its preparation a ritual to be followed religiously." Setting up his first restaurant Ray Kroc experienced complete failure to reproduce the McDonald brother' delicious french fries. .... When Kroc and his crew duplicated the McDonald brothers' method -- leaving just a little peel for flavor, cutting the potatoes into shoestrings, and rinsing the strips in cold water--the fries turned into mush. .... After repeated telephone conversations with the McDonald brothers and several consultations with the Potato and Onion Association, Kroc pinpointed the cause of the soggy spuds. .... The McDonald brothers stored their potatoes outside in wire bins, and the warm California breeze conditioned them and cured the potatoes slowly turning the sugars into starch. .... In order to reproduce the superior taste of these potatoes, Kroc devised a system using an electric fan to cure the potatoes in a similar manner. .... He also perfected a blanching process, which is the twice fried process so vitally important to achieving golden crispy fries outside and a soft and tasty texture inside. .... Within three months he had a french fry that was, in his opinion, slightly superior in taste to the McDonald brothers' fries.

3) Cut the potatoes into the desired fry size, similar to the fast food places you prefer.

4) Soak the cut potato strips in room temperature water for at least 8 hours, overnight is good (this soaking plumps up the cells within the potatoes to result in an improved texture). DO NOT USE ICE WATER OR REFRIGERATE! The starch will convert back to sugars causing the finished fries to take on a darkened exterior color.

5) Dry the potato strips and fry in 300 degree oil until just cooked inside and limp, fry time is dependent on the thickness of the fry strip. Bite a piece off and taste, if the raw potato taste is absent and the interior is soft, it's done inside. Let cool.

6) Bring oil to 375 degrees and fry until golden and crispy.

7) Of course, fry in beef fat (tallow), properly twice fried fries will not soak up a significant amount of fat. What's the point of endeavoring to produce the very best french fry and then compromising the taste with a neutral tasting fry oil?

8) Important, work in controlled sized batches that doesn't drop the frying temperature significantly. Maintain the fry temp or the fries will absorb fat.

9) Rice Bran Oil is the best alternative to those that have a aversion to beef fat. In & Out restaurants are noted for excellent fries, they fry in Rice Bran Oil.



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