Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, perfect french fries my way. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Make Perfect McDonald's French Fries at Home! Crispy French Fries Recipe Cooking by our grandpa for Orphan kids.
perfect french fries my way is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. perfect french fries my way is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have perfect french fries my way using 5 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make perfect french fries my way:
- Get potatoes (choose the best kind for frying)
- Get oil, for friyng (I like to use sunflower oil)
- Take garlic, skin on
- Make ready rosemary
- Make ready salt and pepper
Eliminating a majority of your potatoes' moisture before the final frying is key in order Below, we'll explain the best way to prepare potatoes for frying, how long to fry french fries, and how long you can hold fries before serving. But once you try french fries the way they're meant to be made—and the way they're made by most restaurants and fast food chains—you'll have Throw 'em back into the oil and fry 'em till they're nice and golden and crisp and irresistibly, ridiculously perfect. When they look like they're brown enough. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.
Instructions to make perfect french fries my way:
- well wash potatoes and bring then whole to a pan with salted boiling water.
- cook potatoes until they are cooked but still firm. DO NOT overcook than as you do for mashing.
- drain potatoes and leave then in a ice bath for 20 minutes.
- pat dry and leave potatoes to the fridge overnight.
- remove potatoes from the fridge and cut then like battons. I think it's much better leave skin on but at this stage you can peel the potatoes.
- heat the oil in the pan until 375oF (180oC) if you have a thermometer. If you don't, you can test oil temperature by adding a mathstick to the pan. when the mathstick fire up, oil will be hot enough!
- deep fry the potatoes until it's golden. you may fry then in batches.
- in the last batch, when the potatoes are almost ready add the 3 whole garlic cloves. at the last minute, add rosemary.
- then it's done! just add little salt (I like to use maldon or fleur de sel) and pepper and devour.
- this method is great, because you can have perfect french fries, soft inside and crisp outside, without blanch then in oil before deep fry then.
Just close your eyes and imagine them. Which multi-chopper do you have that gave perfect dimension? IMO, Shake Shake makes the perfect restaurant fries though — I'll never say no to fries. You CAN make crispy french fries at home, as long as you use the proper potatoes and fry them twice. Trust us, it's the only way.
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