Basic French Fries
Basic French Fries – GFCFSF
The trick to homemade fries is double frying. Skip all of the toxic preservatives in the premade frozen fries!
- Rusett potatoes (you need a starchy potato for frying)
- oil for frying - canola, peanut, safflower, sunflower
Scrub and Cut potatoes into thin fries. Place all in cold water as you work and until you start frying. Heat 2-3 inches of oil in pot.
Before you fry the first batch, place a handful on a towel to dry off the water (so the water doesn't spit when it hits the hot oil and splatter on you). When dried off, place in oil and stir. When the fries turn very light golden brown, remove to separate pan. Repeat with all of the potatoes.
When you are just about ready to serve dinner, heat oil again to medium high. Working in batches again, cook fries until golden - this happens VERY fast so pay attention and don't multitask. Remove to plate lined with paper towels and season with salt or seasoning of your choice.