Did I ever tell you what I got for Christmas? Well one of the things was a deep fryer. I have always wanted one. I know it isn't healthy but aren't homemade fries better than those from a fast food chain? Or the frozen fries from the market? I think so. After all it is a potato! Along with the fryer, my husband got me a mandolin. In order to really get the french fries right, you need them to be similar in size and shape. The mandolin REALLY helps this out.
If you have been following along for a while, you may remember this post in which I made homemade french fries. Pretty sad when you compare to these beauties! I have made these frites three times now since the holidays and they just keep getting better. A deep fryer and the uniform size is such a great help in making a crisp french fry that is still soft on the inside. With the fryer, they are coming out crisp, golden, hot and full of the potato flavor at the same time. If you are doing french fries at home, this IS the way to go.
Note: Each time I used the mandolin and soaked the cut potatoes in ice water for at least 20 minutes. I then blanched the fries for about 5 minutes in the hot oil and let them cool off for about 10 minutes before refrying for the final result. I salted the hot potatoes after they were finished and while still hot.
One day soon, I plan to blanch a whole bunch of potatos and flash freeze them to use as needed without going through as many steps when we are hungry for these little sticks of yum!
Next time I post on fries, I'll do the sweet potato variety!