Fried Potato Sticks from France
Gonna show you how to make some killer French fries that'll give store-bought versions a run for their money! These bad boys are the perfect base for a hearty poutine or an amazing side for some tasty burgers. So, buckle up and get ready to get your hands greasy!
Tools You'll Need:- A big ol' pot ( cast-iron, enameled, or not, it don't matter)- A deep-fry thermometer- A spider or a 6-7 inch skimmer (if you're fancy)
Yield:- 4 generous servings
Difficulty:- Medium, but trust me, it's worth it!
Total Time:- 35 minutes, plus 2 hours 40 minutes soakin' and coolin' time- 25 minutes active time
Ingredients:- 3 pounds of russet potatoes, unpeeled and scrubbed like crazy- Ice- The juice of 1 single lemon- About 3 quarts of peanut or canola oil, enough to fill a pot with 2-3 inches of oil- Kosher salt, 'cause everything's better with a little salt
Let's Get Cooking:1. Cut up those potatoes into sticks that are about 3 to 4 inches long and 1/2 inch thick. Throw them in a big bowl of cold water to keep them from discoloring. When you're done, drain 'em, rinse 'em, and cover them with fresh cold water, a couple handfuls of ice cubes, and the juice of 1 lemon. Pop them in the fridge for 2 hours.
- When you're ready to fry, pour the oil into the pot over medium heat until the temperature hits 325°F according to your trusty deep-fry thermometer. Drain the potatoes well, then spread 'em on some paper towels to dry. Get rid of any remaining water, we want them as dry as possible.
- Line a big ol' baking sheet with 2 layers of sheets cut from a clean brown paper bag (or just use paper towels if you ain't got no fancy stuff). Before you start frying, you might wanna line the sheet with the paper too.
- Fry the potatoes in small batches, up to you but don't overcrowd the pot. Cook 'em until they're tender and lightly golden, about 4 to 6 minutes. Use that spider or skimmer to transfer 'em to the lined baking sheet and let 'em cool for 20 minutes. Repeat with the rest of the potatoes, making sure the oil comes back to 325°F between batches.
- Once all the fries have cooled for at least 20 minutes, raise the heat to medium-high and bring the oil to 375°F. Working in small batches again, return the potatoes to the oil. Cook 'em, stirring occasionally, until they're crispy and golden brown, about 2 to 3 minutes. Use the spider or skimmer to transfer 'em to fresh sheets of paper towels to drain. Sprinkle with some kosher salt and serve 'em up, ketchup optional but highly recommended!
For poutine, simply top your French fries with warm cheese curds and some beef gravy, typically made from broth and flour. You can even jazz 'em up with some truffle oil or other seasonings if that's your thing! Enjoy!
- Before frying the potatoes, let them soak in cold water, ice, and lemon juice for 2 hours to prevent discoloring.
- Serve the French fries with a side of Aioli, a tangy and creamy sauce, to enhance their flavor.
- To achieve the perfect golden brown and crispy fries, fry them twice at different temperatures: first at 325°F for tenderness and light golden color, then at 375°F for crispiness.
