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Best Homemade French Fries Ever! |
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Although a little labour intensive, compliments received make these Homemade Fries well worth the effort.
This recipe calls for 5 lbs of potatoes, but usually we do them in batches, 10 to 15 lbs at a time.
The bulk of them are frozen for future use.
From freezer to table they can be fried a second time and be ready to serve in as little as 6 minutes.
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| Ingredients |
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5 lbs
3-4 quarts/litres
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potatoes, peeled - Russets or Kennebecs
canola oil
sea salt, freshly ground black pepper, and malt vinegar to finish
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Directions |
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- Cut peeled potatoes lengthwise into 1/2 inch slices; cut slices into separate 1/2 inch thick fries.
Don't worry about being exactly precise in your sizing, a little variance is O.K.
- The more widely available Russet potato is our first choice for fries, but Kennebec potatoes may also be used.
- Wash fries with a couple of changes of water, then hold them in large bowl of water.
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- Put 10 quarts of water in a 14 to 16 quart stock pot.
Add 2 tbsp of salt.
Cover and bring to a full rolling boil over high heat.
- Drain the fries in a colander.
Add the fries to the stock pot of boiling water.
Cover and set the timer for 6 minutes.
Stir once after 3 minutes.
After 6 minutes cooking remove fries with a skimmer and let them cool on a wire cake rack.
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- Once the fries reach room temperature, transfer the cake rack of fries to an open area in the refrigerator.
Allow them to cool in the fridge for at least another 3 hours, or up to 24 hours.
Fries should be relatively dry to the touch before proceeding to the next step.
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- Heat about a quart of canola oil in a wok or very deep saucepan to 250F.
Cook fries in 3 or 4 batches-do not overcrowd wok or saucepan.
Time each batch for 10 minutes.
Note: using a wok or deep saucepan at this stage usually works best.
Clean-up is easier than is the case with a professional style deep fryer.
- Please be aware that frying times can vary depending on the type of potato used, time in storage, and temperature of the storage facility.
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- After 10 minutes frying, or when the fries just begin to colour, remove them from the hot oil using a skimmer.
Drain and dry on a large cookie sheet lined with paper towel.
Once the fries have cooled to room temperature transfer them to a parchment paper lined cookie sheet.
Refrigerate fries until they are 'stone' cold, about 2 hours.
- At this stage the fries can be frozen for later use, or they can be fried a second time and served.
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- For the 2nd frying, use a deep fryer and bring canola oil to 375F.
Do not over-fill fryer, do in batches if necessary.
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- From the fridge or the freezer cook fries for 6 to 8 minutes, or until golden brown.
- New potatoes, or those that have been held in cold storage (about 45F) will fry up the best.
Potatoes stored at room temperature for too long a period can prove to be unsuitable.
Their starchy content will have become sugary; the fries will brown up much too quickly.
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- After frying is complete, allow the oil to cool to room temperature.
Pour off into a separate sealable container discarding the sediment.
Refrigerate the oil, it will keep for weeks and can be re-used several more times.
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- Drain, sprinkle with sea salt, pepper, and malt vinegar.
- As a side dish, this recipe makes enough fries for 4 or 5 people.
- Serve along side one of our legendary bison burgers.
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