This recipe needed the word “perfect” in the title. They really are the perfect french fry. We’ve been making these fries for the last 6 months or so, but I was finally able to get a picture to share. Normally, they aren’t around long enough for a picture, so I had to make a special batch just for you guys!
We’ve experimented with several different seasonings on these fries – salt, seasoning salt and cajun seasonings. Although they are all tasty, I decided that I wanted to make a “house seasoning” that we could use on fries and other foods. Don’t worry, I’ll let you in on my secret!
We do have a deep fryer, but you can use a dutch oven or a heavy bottomed pan instead. If you fry once a month (or like us, way more), a deep fryer is a much easier and more economic alternative. We strain the oil and keep it right in the fryer.
Perfect French Fries
russet potatoes, cut in matchsticks (as many as you want)
large bowl of heavily iced water
4 quarts of peanut oil
house seasoning, as follows
Place the cut potatoes in a large bowl of heavily iced water and let sit for 30 minutes.
Pour oil in a dutch oven, deep fryer or heavy bottomed pan. Preheat oil to 325F.
Pat cut potatoes dry with clean kitchen towels. Working in batches, fry potatoes for 7-8 minutes, until floppy and slightly browned. Drain fries on paper towels or brown paper bags – my preferred method. Repeat as necessary. Let fries sit for at least 10 minutes. Meanwhile, increase oil temperature to 350F.
Working in batches again, cook fries again for 1-3 minutes, or until golden brown. Drain fries again on paper towel or brown paper bags. Season immediately.
3 parts salt
1 1/2 parts garlic powder
1 part black pepper
1 part paprika
Blend ingredients together and store in an airtight jar.
*Note: I usually use 1 tsp = 1 part and remake the mix as often as needed.*
Recipe from Emeril Lagasse