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French Fries Recipe

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This recipe for French Fries is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb russet potatoes
vegetable oil
salt and pepper to taste
Directions:
Directions:
Trim a slice the length of each potato to make a flat base to keep them from rolling. Then slice into ¼”-thick planks. Stack a few planks at a time and slice lengthwise into ¼”-wide sticks (about the diameter of a pencil). Rinse with water and dry on a cotton towel.

Heat oil to 325º. Par-cook potatoes in batches for 4-5 minutes, or until soft but not brown. Drain; chill at least 1 hour.

Fry the par-cooked potatoes in oil reheated to 375º. Drain. Season with salt and pepper to taste.
Personal Notes:
Personal Notes:
Par-cooking means food is partially cooked to be finished later - basically it's twice frying. Twice frying is the secret to a tender, fluffy interior and a golden, crispy exterior. The first frying just partially cooks the fries; the second one fully cooks them.

 

 

 

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