How to Make the Best Homemade French Fries
These homemade french fries will be the best you have ever made. With the addition of sea salt on top these fries have an added layer of flavor.
Hi. I'm Miranda and, today, I'm gonna show you how to make the Best Homemade French Fries. Better yet, they're made in under 30 minutes and I promise, you're absolutely going to love them. So, without further adieu, let's get frying. I have our ingredients all laid out here. It's incredibly simple. We just need 1-1/2 pounds of Russet or other baking potatoes. Now, you can peel them if you like. I decided not to. I like a little bit of that kind of crunchy peel. And then cut them into either quarter to three-eighths of an inch sticks, and if you're not gonna fry right away like I prepped these, just let them soak in ice water to stop that browning process. Also, some nice crunchy salt. I'm using kosher salt but you could use sea salt to sprinkle after. Over here, I have my cast iron skillet filled half way. You don't wanna fill it any more than halfway. With peanut oil. It's heated to 365 degrees, or you could use, you know, a little countertop fryer, if you have that. So, what we're gonna start to do is just in batches, I am going to...thoroughly pat dry my potatoes and I'm just going to, with the slotted spoon so I don't burn myself, just lower them in, and I'm gonna cook them for about 7 to 9 minutes, until the edges get golden brown and like a little bit blistered, and they're cooked all the way through, and I'm just gonna do it in batches until they're all done. All right, so my last batch of french fries is just about done, so let's turn off the heat and I'm just using tongs. You could use a slotted spoon if that's too few or if you have like a little fry basket. Whatever works, and I just have this cookie sheet here lined with paper towels so we're just gonna drain it here on the paper towels to kinda soak up that excess oil here. So you can see how they got like nice and golden brown but they're still really tender on the inside, which is great. So, I have obviously paper towel underneath and now I'm just gonna kind of lightly, gently press with paper towels in the top just to really absorb that excess...oil. We don't want our french fries to be too greasy, and now, my favorite step is the salt. Just take and just lightly sprinkle and this is to taste. I really like salty, crunch french fries but however much salt you like, just kind of sprinkle on when it's still warm, and then you are ready to serve, and there you go. Now, you know how to make the Best Homemade French Fries.
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