by Conny Manero

Created on: January 04, 2010

The secret to a good French fry lies in a good potato.  A firm potato will give you a crisp fry, a soggy potato will give you a soggy fry.  Not every potato is suitable for French fries.

To make a plate of French fries, peel the potatoes and let them rest in cold water for about five minutes.

When taking the potatoes out of the water pat them in a clean towel until completely dry.

Cut the potato into thick slabs, then cut them into wedges.  You should end up with sticks of about 10 square millimeters.

You now have raw French fries.

Deep fryer method

Preheat oil in a deep fryer to 190 degrees C.  Drop one fry into the hot oil for testing.  If the fry sizzles, the oil is ready.  Put the fries in the deep fryer basket and gently lower them into the oil. 

After ten minutes turn the heat down to 160 degrees C.  Leave for five minutes, then turn back to 190 degrees C for the final few minutes or until the fries are golden brown.

Lift the basket out of oil, shake vigorously, then place fries on a paper towel to absorb excessive oil. 

Serve lightly salted.

Fries can also be made in two stages.  In this case the fries are fried in 190 degrees C oil, left for five minutes and then removed to cool. 

They can be refried any time from five minutes until thirty minutes later.  This process makes them crispier.

www.epinions.com/Deep_Fryers

Stove top

In case you do not have a deep fryer, French fries can just as well be made in a pot on top of a stove. 

In this scenario the pot should only be filled halfway with oil.  Once the fries are in the oil, the oil will rise significantly.

Put the stove on full heat until tiny oil bubbles rise to the surface.  Put one fry into the oil for testing.  If the fry sizzles the oil is ready.

Turn heat down and keep an eye on the process.  When fries are golden brown they are ready.  Scoop them out and place on paper towel.  Serve slightly salted.

Note that making fries on a stovetop in a regular pan is dangerous and should never be left unattended.  Should oil catch fire, NEVER USE WATER to put the fire out but cover the pot with a lid or wet towel.

Alternatively, fries can also be made in the oven in a special frying pan.  This pan requires no oil and is completely safe.  Frying time takes eight to ten minutes. 

www.foodservicewarehouse.com/kaiser/7006507770/p3781 98.aspx

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