Recipe: Eating on a Dime perfect french fries my way

Recipe: Eating on a Dime perfect french fries my way Delicious, fresh and tasty.

perfect french fries my way. There are a few secrets to making perfectly crispy French fries at home. The goal is to ensure that the center of the fries are fully cooked before the outsides get too brown. The way to achieve this is to cook the fries twice using a particular type of potato and oil.

This ensures that the fries are cooked all the way through before getting crisped up in the fryer.

A french fry cutter is the perfect way to reduce prep time, ensure uniformity in your fries, and provide the freshest tasting product!

This guide will teach you how to cut french fries while determining the best french fry cutter for your application.

You can have perfect french fries my way using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of perfect french fries my way

1. You need 4 of potatoes (choose the best kind for frying).

2. It’s 2 cup of oil, for friyng (I like to use sunflower oil).

3. It’s 3 clove of garlic, skin on.

4. It’s 1 bunch of rosemary.

5. Prepare 1 pinch of salt and pepper.

So let's make PERFECT FRENCH FRIES.

You CANNOT leave the skin on for perfect fries.

Yeah that's where the vitamins and nutrients are blah, blah.

Perfect fries don't have skin, because the skin won't get crispy the way we need it to.

perfect french fries my way instructions

1. well wash potatoes and bring then whole to a pan with salted boiling water..

2. cook potatoes until they are cooked but still firm. DO NOT overcook than as you do for mashing..

3. drain potatoes and leave then in a ice bath for 20 minutes..

4. pat dry and leave potatoes to the fridge overnight..

5. remove potatoes from the fridge and cut then like battons. I think its much better leave skin on but at this stage you can peel the potatoes..

6. heat the oil in the pan until 375oF (180oC) if you have a thermometer. If you dont, you can test oil temperature by adding a mathstick to the pan. when the mathstick fire up, oil will be hot enough!.

7. deep fry the potatoes until its golden. you may fry then in batches..

8. in the last batch, when the potatoes are almost ready add the 3 whole garlic cloves. at the last minute, add rosemary..

9. then its done! just add little salt (I like to use maldon or fleur de sel) and pepper and devour..

10. this method is great, because you can have perfect french fries, soft inside and crisp outside, without blanch then in oil before deep fry then..

The healthiest way to make fries is to bake them.

It saves money and you can't beat the taste.

I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far.

My mother (and me) was born in Belgium.

She always made her French fries like this.