The Secret for Perfect French Fries

I am a French fry aficionado. I admit it. It started when I was a little girl sitting at the Woolworth’s counter with these hot, crispy potatoes and a Coke on the side.  Since then, it’s always been hard to pass up an order, or even a taste, of these hot potato sticks.

One of the currencies in my family is hot French fries.  After zipping into a fast food drive-thru with the kids after a game, I honestly have no memory of making it home with a full bag of fries (my payment for sitting long hours in the bleachers).  They automatically know to pass a couple up to the driver, me, or I will drive home very slow and the rest of their food will get cold.  The next day, my car still smells like fries, but I’m okay with that.

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​Now you understand my quest to make the perfect French fries at home.  And there is a secret, double-frying.  So for those of you who need to understand just how things work, this lesson is simple.  Frying is a dehydrating process that releases the moisture near the surface of the food.  That’s why you see tiny bubbles kissing a potato when first dropped in hot oil.  Once the food is cooled, then fried a second time, the moisture just under the surface vaporizes and turns the potato golden brown because there is less moisture in it.  Try this technique for the best homemade French fries whenever you have a craving.
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By the way, if you pass by my kitchen, it still smells like fries, but I’m okay with that.
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French Fries that Surprise (because you made them yourself)

• 4 large Russet potatoes, peeled and cut lengthwise into long strips ½-inch wide
• 4 cups neutral oil like canola, vegetable or corn oil
• Salt to taste

Place the oil is a deep saucepan or fryer.  Heat the oil to 275°F and cook the fries in small batches for 3 to 5 minutes. Be sure not to crowd the potatoes in the pan. Drain on paper towels and blot off the excess oil.  Once all the potatoes are finished with the first frying, heat the oil to 400°F.  Start with the first batch you cooked that is now relatively cool.  Fry for about 4 to 5 minutes until golden brown.  Remove from the pan, drain on paper towels. Repeat the process with the remaining cooled potatoes.  Season with salt and serve hot.

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