Crispy French Fries
Perfect Tasting and Luverly…
Crispy French Fries
Confession: When I’m needing a bit of comfy food, my first choice has always been that big red box from you know who, stuffed with crispy french fries. BUT it seems that every time lately that I have had some, they were way to salty and just tasted horrible. Being that my desire for Crispy French Fries are not an every day occurrence or even weekly, but only once in a great blue moon treat – I thought, why shouldn’t I just make my own, novel I know.
The thing is, when you make your own food at home:
- You know what goes in your food and will be able to actually pronounce the ingredients.
- It’s a chance to enjoy the art of cooking and learn new ways to prepare the ordinary and turn it into something gorgeous tasting.
- And it’s also a chance for you make it your own by flavoring it just the way you love it.
Oh my goodness, as much as I really love these golden beauties, I have to say that I ADORE the dip…it’s simply a good quality Ranch dressing with as much hot sauce as you can handle doused over it. My preferred hot sauce for this dip is Louisiana’s Crystal Hot Sauce and I usually add about 1 1/2 – 2 tsp to about 1/4 cup of the Ranch dressing. This dip would also be delish alongside Chicken strips or nuggets, with battered Fish or a platter of fresh veggies.
This recipe does take some prep and waiting time, but if you want your French Fries to be crispy on the outside and fluffy on the inside, then the key is to get rid of the starch from the cut potatoes, otherwise they tend to become mushy inside. Another way to insure that they are just the right crispiness on the outside is to partially fry them first then re-fry them again to crisp them up.
If you think about it, it’s the same process that restaurants use to make them. They are partially cooked first and then when the order comes for French Fries they “drop” them in so you can enjoy those yummy and delicious batons of golden beauty.
Let me just say that when I make them, the kids tend to hover and inhale them! So if the adults want any, I have to set our portion aside and hide them, Ha! Word to the wise: Make at least a double batch! 🙂
Crispy French Fries
Delicious tasting homemade Crispy French Fries!
Ingredients
- 5 lb Russet Poatoes
- Canola or Vegetable Oil, for frying
- Kosher Salt, to taste
- 1/4 cup Ranch Dressing
- 1 1/2 - 2 tsp Hot Sauce, I used Louisiana's Crystal Hot Sauce
Instructions
- Peel and rinse potatoes. Cut lengthwise into slices and then into sticks about 1/4 inch thick.
- Place in bowl of ice cold water to cover and soak for at least 1 - 3 hours or up to 2 days. Drain and dry on paper towel lined baking sheets. Pat with paper towel to completely dry.
- In a large, heavy pot, heat oil (about 3 inches deep with oil) to 300F (use a candy or deep fry thermometer).
- Carefully fry in batches of 3 - 5 for about 5 - 6 minutes each batch. (Fries will be "blanched" at this point and very pale and slightly limp).
- Carefully transfer each batch to drain on a paper towel lined plate or baking sheet and set aside for at least 10 minutes or up to 2 - 3 hours.
- When you are ready to serve, turn up the heat and heat the oil to 350F.
- Re-fry each batch carefully stirring around in the oil for another 2 - 3 minutes or until golden brown, sprinkle with Salt while hot.
For the Dip:
- Mix together the Ranch dressing and hot sauce and serve with hot Crispy French Fries.
Note:
- After you have "blanched" your Fries and they have drained and cooled, you can freeze them for up to a month. Simply defrost and continue with frying in 350F heated oil as described above.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
