Perfect Homemade French Fries

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Since I just started the Paleo diet I wanted to get this post out of the way so I don't have a bad craving for french fries while writing this. When I read this recipe it reminded me of when I used to work at Penn Station (worst job ever) and they would fry ALL the fries in the morning and put them in these big tubs. I always thought it was so weird that we had like garbage cans of half cooked fries laying around but now I know why! They would be blanching them in the morning and then take less to cook and made to order. The second fry really crisps them up and makes them more delicious I think. So I  made these a few weeks ago and was really impressed with the final product. The website I used to make these is at the bottom of this page.

This is a process and I totally winged it. The website I used for this said you needed an oil thermometer but I am not that fancy and I really wanted french fries so figured I could test it with a few single fries and go from there. Looking back I don't really think I needed it.

 If you want your fries to look good you have to learn how to cut a potato to size. I cut both ends off and cut the sides off until it created a rectangular block. Then cut that in half and tried the best I could to get thin matchstick like pieces. Now I guess the first thing I should have told you is that it's about 3 hours before your actually going to get to eat your french fries!! But it's worth it !! Make sure to do some squats and jumping jacks while waiting!! After they are cut soak them in water for 1 hour change the water then soak for another hour. My dad says hot water helps pull out the starches better but I haven't tried that yet so don't hold me to it.

Now it's time to heat up the oil! The recipe says to use an inch of oil but I don't like waste so I used enough to barely cover a flat layer of fries and mine were very thin. You want the oil HOT but not too hot to cook the fries this is the blanching process. Blanching is frying something at a low temp to cook it then a high temp to crisp it. I think I blanched mine too long on this recipe it says to cook them but take them out when they were still pale. I couldn't figure out what that meant exactly so I took mine out when they turned light brown. Put them in the fridge as I blanched the rest of my potatoes. I let them sit in the fridge for 20 minutes or so even though it doesn't say to do that. I remembered back to my Penn Station days and it was a big deal to get the fries done early so they could cool.

After you are through the blanching process crank up the heat and let those babies crisp up! Take them out carefully when they reach your desired doneness. I saw a video of a guy rubbing salt between his hands to salt his fries, it looked fancy so I tried it and it coats the fries perfectly. So if you are feeling fancy make sure to try that!

The first photo below is a picture of my fries blanching


See not perfect cut sizes here I was hungry and in a rush to get the potato cut! 

Finished product was AUHMAZZIIINNN!!!! I used some SLAP YO MAMA seasoning on my fries my dad bought me a big can of it. I also have a can of truffle salt that I'm using next time I make these. 

Fun toppings:
-Truffle Salt with Parmesean
-Slap yo mama seasoning (My fave all purpose seasoning)
-Bacon, green onions, and cheese
-Gravy and Cheese
-Mozzarella cheese and Marinara sauce
-Chili and cheese

This is the website I used ----------->


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