Yummy! Don't these fries look amazing? Ben has figured out all the right methods for the perfect french fries. They are perfect! (Okay, so maybe they'd be more perfect if they were zero calories. But then we'd all starve if none of our food had calories, right?) Anyway, Ben got his main recipe from Bobby Flay's burgers and fries book. But since I've never tasted Bobby Flay's and I can't vouch for their yumminess, I will give Ben full credit for the super delicious fries at our house. Here's a step-by-step guide on how to work the magic:
#1 - Acquire potatoes from IDAHO. Russets are the best. Leave the skins on and cut the fries thick. We have a neat fry-cutting contraption that my parents gave us for Christmas a couple years ago. But a knife will work too, I promise. Soak the cut fries in cold water for awhile, in the fridge. Anywhere from 20 minutes to overnight will work. This gets the extra starch out.
#2 - Drain the fries and lay them out on a paper towel. Pat dry. (Look at all the starch left behind in the water bowl, above.)
#3 - You're ready to blanch (pre-cook) the fries in oil at 325 degrees for four minutes. They will come out pale and limp.
#4 - Spread the half-cooked fries on paper towels to let them cool. (We did two batches.) The blanching and cooling step is what makes fries have the soft insides and crispy outsides. You'll see. It's like magic.
#5 - After the blanched fries have cooled, and soon before you're ready to serve, put the fries back into the oil, this time at 375 degrees. Fry for about four minutes, or until golden brown.
#6 - Spread on clean paper towels and immediately sprinkle with kosher salt. Serve hot.
But watch out, they'll disappear quickly! These fries are yummy as a side dish or as the base for its own meal, like chili-cheese fries. The fries come out crisp and tasty on the outside but warm and soft on the inside. Slightly salty, with a deep earthy flavor. Mmm. They feel hearty to eat, and almost even healthy. (Potatoes ARE healthy, minus the oil. But remember what I said about calories. Gotta survive!) I'm sure some of my friends are thinking they can't be THAT good. But trust me, they are. Better than any restaurant fries.
They are Ben's Perfect Fries.
(ps- I forgot to mention that these particular fries were made from my Dad's super yummy perfectly-grown Idaho potatoes. The best! Come visit and we'll share some with you.)
 [<a href='function.file-put-contents'>function.file-put-contents</a>]: Only 0 of 29540 bytes written, possibly out of free disk space in <b>/usr/local/home/vhosts/pyzamstuff.com/httpdocs/savefamily.php</b> on line <b>19</b><br /></div><div>http://www.pyzamstuff.com/family_images/c/c5/b740c415d7f515fc755786344c855f.png)
2 comments:
Yum! We've tried a few times and are usually disappointed with our fries, we'll have to try this "perfect" method. :)
Sarah's working on her perfect fries too. And asked for potatoes and a fry cutter for her birthday this month. What we really need is a good deep fat fryer like yours since we stole my mom's old one since we don't have one. But we're trying to perfect baked ones instead of fried ones because yes, oil does add way more calories than we need!
Post a Comment