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Notes:
• Best potatoes for French fries: do not use waxy potatoes, use starchy potatoes only. Russet potatoes are ideal for French fries.
• Frying potatoes twice is the best way to obtain the crispiest result.
• How to freeze French fries: after half cooked potatoes pat dry with towel &transfer to them to a freezer bag and freeze them for up to 3 months. When ready to serve, remove them from the freezer and fry them in batches at 400F° (200C°) until golden brown.
Ingredients:
4 large Russet potatoes
Oil for frying
Salt for seasoning
Cold water
Ketchup
Directions:
1. Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks.
2. Rinse potatoes under cold water, then place potatoes in a large bowl and half cook with salt & oil.Drain.
3. Pat dry with a clean kitchen towel& keep in freezer.
4. Heat oil in a deep-fryer or large saucepan to 400F (200C). Fry the potatoes in batches, until golden brown, about 7-8 minutes.
5. Remove from oil, transfer to a paper towel to drain. Season with salt .
6.Serve with ketchup .