How you doin’? I must admit I love fried foods—all fried foods—do you? Since we are not going out to lunch these days, I haven’t had French fries in over nine months (full disclosure… I did stop at KFC for some extra crispy chicken twice). I am far beyond withdrawal, but I must confess I really miss my French fries. However, I’ve lost about 30-pounds without my daily potatoes so there’s a silver lining.
I want to share with you the best procedure for making French fries that we developed for TGI Friday’s back when everything in their kitchens was made from scratch. You might find this procedure a bit Baroque (long and complex), but the end results are definitely worth it.
Prep time: 1-1/2 hours active
Soak time: 24 to 48 hours soaking overnight
Final fry time: 4-1/2 minutes
Yield: 4 to 6 servings
3 pounds russet potatoes, peeled and cut into 1/4-by-1/4-inch fries kept refrigerated in cold, clean water overnight (about 5-6 potatoes, depending on size)
3 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon distilled white vinegar
3 quarts peanut oil for frying
1 to 2 tablespoons kosher salt
ChefSecret: Peanut oil is the perfect shortening for frying Perfect French Fries. After par frying, you can freeze the par-fried potatoes on a tray. After they are completely frozen, bag them up in a zip lock bag. You can then fry them from frozen whenever you’re ready from Step #10 forward.
Covid-19 Quip of the Day: “The best way to avoid touching your face is to have a glass of wine in each hand.”
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