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!
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19 comments:
Oh nothing beat homemade fries, they are the best. But, I think you must try the sweet potato fries, they are out of the world. I have tried them myself.
Cheers,
Elra
The twice frying method is the only way with fries - you captured it's essence in the pic perfectly.
Those look PERFECT!
Step 1: I need a mandoline
Step 2: I need a deep fryer.
Really I didn't realize how much was missing in my life until just now!
I've gotta get a mandoline. French Fries are one of my all-time faves - and biggest weaknesses. I could eat the whole plateful!
I've heard that method is the best way and yours do look great. It's funny, my most recent ones, which were actually crisp, looked more like the ones in your old photo. I don't know how I got 'em crisp in one fry, but I did. Never happened before, so maybe it was a freak accident. ;)
Oh how I would love a deep fryer to make my spicy sweet potato fries! You are one lucky girl. Awesome fries!
Nicole I would love to know what kind of deep fryer you got. Have been looking for one too but have never taken the plunge. What mandoline would you recommend as well?
These look perfect! I love me some pomme frites!
Your frites look AWESOME! Wow. I'd be in real trouble if I had a fryer, I'd make these all the time.
Elra- I HAVE made the sweet potato variety and I agree, they are fabulous!
Peter- Yes. The twice fry is the trick. Although it works much better now that I have the fryer.
Joie de vivre- Don't they though? Not to toot my own "french" horn....
Kate- Get on it! You DO need both!
Abby- We would have a problem eating together then. We would be fighting over that plate! ;-)
Melissa- Accident? or maybe just gifted!
Dawn- Thank you! And welcome to my blog. Do come again.
Robin- I was just like you... Hadn't done the plunge. I had this article save from Bon Appetit several years ago on fryers. Then my husband went and just got what was convenient. It is a T-fal. The article mentioned Waring and DeLongi among others. Likewise, my husband just chose the mandolin. It is the only one I have ever used so I cannot compare. But it is KitchenAide which always makes good product!
Elly- Thanks! Aren't they yummy!
Kathy- I know! I AM in trouble already.
Oh wow, you could make a pretzel look delicious! I vote you come teach me how to cook!!
Steak frites - I love them. It reminds me of a story Anthony Bourdain tells in his book Les Halles Cookbook about the time he went to Les Halles for an interview and they invited him to the restaurant for dinner. His wife wanted to go for the steak frites, so they went. They ate and fell in love with Les Halles and the rest is history, as they say. That cookbook has a whole chapter on Potatoes - way to go Tony.
Love your blog. I'll be back.
Sam
They look wonderful Nicole!!so tasty, I dont have a mandolin, maybe I need one!! Look so nice!!!xGloria
THE quintessential French-American side dish!!!
Nice toys to have! Your fries do look perfect!
LL
MamaGeek- I would LOVE to! I wish were were closer and I surely would .... that is in exchange for some photography lessons! ;-)
Sam- I haven't read that book but I do love Les Halles and pomme frites! I should get my hands on it. Do come visit again!
Gloria- The mandolin really helps cook everything evenly so some are not burnt.
Bren- Isn't it though!
Lori Lynn- Kitchen toys are the BEST!!!
Frying twice is the ONLY way to do it!
Chips are not chips without that extra layer of fat!!!!
Lisa- Yes. I learned a few years back about the twice fry. Hey... we are not talking diet food here so as long as you are going to do it, it might as well be right!
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