Saturday, February 4, 2012
Best French Fries
In a medium bowl, dissolve two teaspoons of sugar in cold water. Cut Russet potatoes into french fries and soak in water mixture for 30 minutes. This takes out some of the starch from the potatoes and gives the crispiness to the fries. Remove from water and dry thoroughly on paper towels. Heat peanut oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook for 2-3 minutes. The potatoes will not be golden brown at this point. Drain on paper towels for at least 5 minutes. Once the fries are thoroughly drained, put them back in the deep fryer for another 3-4 minutes or until golden crispy and light brown. Dump them onto a paper-towel-lined container/counter and quickly salt them to taste. Sea salt is best. The key is to salt them while the oil is still glistening on the fries, so that the salt adheres to the fries. Allow to drain one minute and then serve.
My favorite fries:
1) Thrashers at the beach
2) Duck fat fries at Victoria's Gastro Pub
3) BGR Fries (The Burger Joint in Columbia Crossing)
4) Red Robin