|Want crispy fries with that?
Make your French fries or sweet potato fries crisper by doing what the chefs do:
Let the raw potatoes stand in cold water for at least 30 minutes before frying.
To get them extra-extra crisp, double fry them.
First, par-fry the potatoes at 325°F for three minutes, until soft, but not brown. Remove and drain on brown paper bags.
Next, bring the oil temperature up to 375°F. Cook the fries a second time for 4 minutes, until golden and crispy. Drain on fresh brown paper bags, then paper towels. Season and serve.
How should you season your fries?
Photo © Idaho Potato Commission.
|The most popular seasoning for fries is salt (use kosher salt or sea salt). But you can also use grated Parmesan cheese (hold the salt—the cheese is plenty salty) or your favorite herbs.
Hate to slice the potatoes with a knife? Treat yourself to a vegetable/French fry cutter, which also makes zucchini fries a breeze.
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