Crispy Fries

By Pikachutherecipereader

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again

Ingredients

• Ingredients
• 8 large potatoes
• Salt
• Vegetable oil, for deep-frying

Details

Adapted from foodnetwork.com

Preparation

Step 1

Directions

Top and tail the potatoes and cut into chips using an apple slicer/corer (alternatively cut into chunky wedges).

Bring a pan of salted water to the boil and blanch the chips until soft but still holding their shape. Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with paper towels).

Fill a deep-fat fryer or heavy pot with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 284 degrees F. (Caution: Hot oil can be dangerous. Do not leave unattended.)

Cook the chips, in batches if necessary, until the oil stops bubbling (which means that the moisture has been removed), 8 to 10 minutes. Remove the chips using a slotted spoon and drain on a perforated tray or plates lined with paper towels.

Heat the oil in the deep-fat fryer to 350 degrees F. Deep-fry the chips for a second time until crisp and golden-brown.