The Perfect French Fry

The trick to the perfect french fry is to get the inside to be cooked without the outside to brown to much.

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The first step is to find the right potato.  A potato with higher starch content will be the better choice to make french fries rather than ones that have a higher water content.  The higher water content potatoes will have the water evaporate when they are fried and cause a vacancy in the middle.

As soon as you cut the fries, you’re going to transfer them to a bowl of cold water with a tablespoon of lemon juice added. This will allow the oxidation of the potatoes to be at a minimum so they won’t turn brown.

You can cut them your own or go out and buy a french fry cutter.  I have one and it make cutting the fries so much easier than cutting yourself with a knife.

After the french fries are cut, rinse them under cold water in a bowl until the water runs clear.  This will get the excess starch off of the potatoes.

Add another tablespoon of lemon juice, and then a few cups of ice, enough to chill the water thoroughly. Transfer to the fridge for about 30 minutes. Chilling th potatoes will help the potatoes from turning brown as well as helping the inside of the potato to cook all the way through before the outside gets too dark.

The oil will play a part in the cooking of your french fries.  The best oil to use is refined peanut oil.  I usually will use canola oil which is one of the better ones to use as well.  Primarily based on cost for me.

You will cook the french fries twice, once at a lower temperature to make sure that they inside of the french fry is cooked and then again at a higher temperature to get the crispy outside everyone loves.

Cook the French Fries in oil that is set at 325 degrees for about 6 to 8 minutes until they are soft and begin to turn a golden brown color.  Remove the fries and drain the oil by placing them on a paper lined pan.  Let sit for 15 minutes or refrigerate until ready to cook again.

Turn oil temp up to 375 degrees and cook french fries in new temp for about 2 to 3 minutes until golden brown.  Remove and drain on new paper and salt generously or to taste and enjoy you perfect fries.