How To Make French Fries In A Skillet
A simple recipe that is easy to make and so good by following the instructions for soaked and twice-cooked French frites, amazing!
Ingredients
- 2 lb starchy potatoes King Edward, Russet, Idaho, Yukon Gold
You may have to pump up the weight of potatoes if you are feeding big eaters.
- 3 cups Oil for cooking (peanut, canola, sunflower are all good for high heat cooking) either in a deep frying pan or in a deep-fat fryer, or air fryer (instructions below)
- Salt to taste
Instructions
- Cut the potatoes into 'chips' about 5mm thick, use a mandolin if you can for even thickness which is important for even cooking and best results.
- Put all the chips (fries) in a bowl of cold water and cover and set aside for about an hour to remove some of the starch.
- Drain the potatoes, rinse under cold water, drain, spread on a towel or cloth and pat them dry with a cloth.
- Divide into batches of equal size.
- Bring the oil to 150°C/300°F, and fry the chips in batches for about 7 minutes each batch.
- Set aside the batches as you do them, and let them cool for about 30 minutes; putting them in the fridge will help.
- Increase the oil temperature to 180°C/350°F, and again fry the chips in batches, this time for about 3-5 minutes until they are golden. Transfer each batch when cooked into a bowl lined with a paper kitchen towel, to drain.
- Serve immediately! Enjoy!
Notes
- If you are skeptical about the soaking and double frying, try it once following the directions as given here to judge what method you like best.
- Waxy potatoes will not produce crispy fries with soft centres.
Nutrition
Calories: 179kcalCarbohydrates: 41gProtein: 5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 11mgPotassium: 946mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 13mgCalcium: 29mgIron: 2mg
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