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At once: firm and crispy yet tender and yielding, these are the very traits that; in the eyes of many, make the humble French fry the ultimate fried food. What is most surprising is the ease with which you can make your own French fries superior to the fast food version in every way.

Ingredients

• Potatoes
• Cooking Oil – Peanut Oil or Olive Oil work well
• Freshly Ground Sea Salt (for seasoning)
• Freshly Ground Black Pepper (for seasoning)
• Two Pinches of Paprika (for seasoning)

Method

1. Peel and rinse potatoes. Then cut them into strips about 7mm (approximately 1/3 inch) wide and high. Leave them long.
2. Now rinse the cut potatoes in a colander until the water runs clear and then put the potatoes into a bowl, cover with water and add ice.
3. Transfer bowl of potato strips water and ice into the refrigerator and refrigerate for an hour.
4. Fill frying pot or deep-fryer to within 10cm (about 4 Inches) of the top. Place pot/deep-fryer over a medium heat and heat until the oil reaches 325 degrees F. For accuracy use a deep-frying thermometer.
5. Prepare sheet draining pan by lining it with a few layers of paper towels. This will help remove excess oil from your French fries; once cooked.
6. Once chilled; remove the bowl with the French fries from the refrigerator. Now strain the chilled French fries and then use a clean dish cloth or paper towels to pat them dry.
7. In batches; of roughly one handful at a time, add the French fries to the preheated oil and fry until they turn; golden in color and soft in texture (about 5 minutes).
   
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8. Remove the French fries from the oil and transfer them to your pre-prepared, paper towel lined, draining sheet pan.
9. Continue batch cooking with all remaining French fries
10. Let French fries drain for between 30 and 60 minutes
11. Bring the oil up to 375 degrees F. (check using deep-frying thermometer if you have one to hand)
12. With the oil temperature now at 375 degrees F. add in the French fries and cook until your French fries become very crisp and golden (around 1½ minutes)
13. Once cooked; remove the French fries from the cooking oil, transfer them to a mixing bowl, add seasoning and gently toss to ensure consistent coverage of all fries.

Note:

• Depending upon the quantity of French fries to be fried, you may also need to perform this pre-serving final frying of the French fries in batches.
• Best results are most consistently achieved by ensuring that the refrigerated French fries are as dry as possible prior to being cooked.
• A deep-frying thermometer can be used in; oh, so many ways. Consider adding one to your culinary tool kit. While you’re at it; obtain a set of weights and measures conversion charts (metric to imperial and vice versa).

Serving:

French fries can be served along with burgers, fish, basic and sophisticated seasonings, a selection of sauces (including ketchup), to accompany main courses or even as a side dish to name but a few.

Yield:

Adjust quantities depending upon desired yield.

Do enjoy!