Fool Proof French Fried Potatoes
Peel potatoes, leaving some skin on in inch diameter patches randomly around potatoe. The skin will give the fries a hearty flavor. This is optional if you are a purist.
Cut potatoes into french fry sized strips.
Put cut potatoes into a pot and pour in cooking oil to cover about 1/2 inch.
With pot on burner turn on to high and wait until the oil is bubbling just enough on surface but not splattering. Reduce heat and adjust heat so the oil will continue bubbling but not splattering. When the heat has been set, the potatoes will fry with little maintenance of the burner temperature. With a regular butter knife carefully loosen potatoes that are stuck together by sliding knife between them and giving a twist to break them apart. Cook until the potatoes are a light brown. Use tongs to lift cooked fries into a pan with paper towels on bottom. Salt immediately, moving potatoes around with tongs to coat with the salt.
So many times I have used a thermometer to bring the oil up to temperature. When I put the potatoes in the hot oil, the water content of the potatoes causes a huge eruption of the oil, splattering my entire stove. My method will not allow the oil to saturate the fries because as the oil rises in temperature, the natural water in the potato resists the oil-—oil and water do not mix. As the oil reaches frying temperature, the water in the potato releases steam, which keeps the oil from saturating the fry. The result is a fry with a creamy interior and a match stick snap of a crust.
“Fool Proof French Fried Potatoes”
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Your recipe sounds good.
I ‘fry’ potatoes on the grill all year ‘round.
Cut potatoes into ‘french fry’ size (my Wife loves smaller fries — if it’s just for me I make them 3/4”).
Wash several times in cold water, dry them completely (colander and a paper towel or two) then toss in a bowl with olive oil and kosher salt. Toss several times to ensure proper coating of oil bonfires.
With a grill on low (325 degrees max on the dome) place fries on the grill grates.
Turn approximately every 5 minutes (the potato side on the grill will show some ‘translucence’ when it is turned 90 degrees.
Properly cooked, the fries will have been grilled on each side twice and have some nice grill marks.
Enjoy!
When I make homemade fries, I also start with cold oil, but I rinse the potatoes in cold water a few times, then pat dry, before cooking, to reduce the starch, so they won’t stick together. I cook on medium til they start to get light golden on edges, then turn the heat up to high til crispy and golden brown. Always crisp and yummy. I make my own season salt to salt them -— equal parts celery salt, onion salt, garlic salt and table salt.