Food recipes
Restaurant-Style French Fries
Restaurant-Style French Fries Ingredients: oil, olive, salad or cooking potatoes, raw, skin sugars, granulated salt, table Directions: Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer at...
Restaurant-Style French Fries
Ingredients:
oil, olive, salad or cooking
potatoes, raw, skin
sugars, granulated
salt, table
Directions:
Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch.
Lay potatoes in a single layer on paper towel.
Let stand for 10 minutes until dry.
Cook potatoes: Toss potatoes with sugar.
Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes.
Use a slotted spoon to remove; drain on paper towel.
Repeat for the second batch and let potatoes stand for 5 minutes.
Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes.
Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.
Ingredients:
oil, olive, salad or cooking
potatoes, raw, skin
sugars, granulated
salt, table
Directions:
Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch.
Lay potatoes in a single layer on paper towel.
Let stand for 10 minutes until dry.
Cook potatoes: Toss potatoes with sugar.
Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes.
Use a slotted spoon to remove; drain on paper towel.
Repeat for the second batch and let potatoes stand for 5 minutes.
Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes.
Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.