French fries

Crispy homemade fries

Wash the potatoes & peel the skin.

Cut the potatoes into ¼ to ⅓ inch thick slices

Cut the potatoes into sticks of uniform thickness

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Add them to a large bowl of ice cold water. Rest for a minimum of 1 to 2 hours in the refrigerator.

Drain the water and pour fresh ice cold water and rinse the potato sticks.

Wipe dry with a kitchen cloth. Spread them on a tray and let dry while you heat the oil.

Transfer them to a tray for quick drying, to minimize the splatters while frying

Pour oil to a deep heavy bottom pan or pot & begin to heat it on a medium flame to about 300 degrees C.

Gently slide 10 to 12 potato stick to the hot oil.

After about 3 minutes you can remove them from the oil.

Drain them on to a wired rack or a perforated tray and allow them to cool completely.

Heat the oil a little higher to 350 F (175 C).

Refry the blanched French fries until golden and crisp.

Remove them to the wired rack to cool down slightly.

Add each batch of French fries to a large bowl or a brown bag and sprinkle the seasoning as much as you desire.

Fry the rest of the French fries in batches and serve right away.

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