Incredible French Fries Recipes

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Steps:

• Preheat oven to 450°F.
• In large bowl whisk together egg and spices until frothy. Add potatoes; toss to coat well.
• Place on nonstick baking sheet in single layer.
• Bake until golden brown and crisp. About 20 minutes stirring once during baking.

Steps:

• Fill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.)
• Fill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water.
• Add 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked.
• Bring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

Steps:

• Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
• Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
• Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.

Steps:

• peel potatoes.
• boil in salted water for about 15 minutes just until potatoes are cooked on outside but still stiff.
• drain on paper towels.
• cut into slices with serated knife.
• deep fry in hot oil until brown and crispy.
• drain on paper towels.
• add salt.