Sunday, August 5, 2012

The Pioneer Woman's Perfect French Fries

There are few things that I crave with such ferocity as the french fry.  There is no better combination of my great loves...salt and potatoes!  Truly, I can think of nothing I love more...I really think that chips are great but nothing compared to a hot salty batch of fresh french fries.  I could give up Mexican food and pasta forever in favor of the french fry if I had to choose....


Let's just all be glad I will never have to make that choice!


In truth though I have never really been able to make fries that I was 100% satisfied with. I have made some that were good...I have had my biggest kitchen injury while making them in fact (don't ask...it involves a brand new knife and a distracted Ruthie...bad news bears for sure).  But I never really thought they were as good as they could be.

When I saw that the Pioneer Woman (aka one of my absolute favorites in the entire culinary world) said she had a recipe for the perfect fry I am not gonna lie, I was a bit skeptical.  What was she possibly doing besides frying a potato that I wasn't doing....clearly something because her photos really looked like her fries were crispy and delicious! 

As I looked at her recipe I realized she was, in fact, doing quite a few things differently.  Evidently one of the keys to the perfect fry is to soak them in cold water for quite a while before frying the taters....and then...yep, there's more...she was frying them TWICE!  

Well, I am not one to judge when it comes to frying and/or the overuse of butter but that seemed like a bit much for me, but with a heart full of faith in the great P-Dub I thought I would give it a shot....strictly for experimentation purposes of course...of course.....

The Pioneer Woman's Perfect French Fries

5 pounds Russet Potatoes
Vegetable Or Peanut Oil For Frying
Sea Salt

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Peel and rinse the potatoes (I didn't peel them because 1: I like the skins and 2: I hate peeling potatoes) , then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. 
Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)
When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft.  They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.
Sprinkle fries with sea salt and dive in!
Well my dear readers, she was absolutely 100% correct!  This is in fact the recipe for the PERFECT french fry!!
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1 comment:

  1. I can vouch for the fact that they were wonderful! Not guilt free...but wonderful!!!

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