French Fries
Source of Recipe
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Recipe Introduction
yummy
List of Ingredients
French Fries, yummy
4-6 large russet potatoes, peeled and cut into
1/4-inch x 1/4-inch (5 mm) lengths
2 quarts (2 L) peanut oil
1/4 cup (60 ml) bacon grease (optional)
Salt and freshly ground pepper to taste
Place the cut potatoes in a large bowl and rinse under running water
until the water runs clear. Cover the potatoes with at least 1 inch
(3 cm) of water and cover with ice. Refrigerate for at least 3 hours
or up to 3 days. Heat the oil in an electric fryer or 5-quart (5 L)
heavy pot or Dutch oven to 325F (165F). While the oil heats, drain
the potatoes and pat as dry as possible with a clean dish towel. Add
the optional bacon grease to the oil if desired. Add the potatoes a
handful at a time and fry until limp and barely colored, about 6 to 8
minutes. Transfer to a wire rack or paper towels to drain. Repeat in
batches, allowing the temperature of the oil to return to 325F (165C)
before adding more potatoes. At this stage, the potatoes can stand at
room temperature for up to two hours. Immediately before serving,
heat the oil to 350F (180C) and fry the fries again, working in
batches and stirring constantly, until the potatoes are puffed and
golden brown, about 1 minute. Repeat, allowing the temperature of the
oil to return to 350F (180C) before adding more potatoes. Drain on a
wire rack or paper towels, season with salt and pepper, and serve
immediately. Serves 4 to 6.Recipe
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