Then, recently, I came across this very uncomplicated recipe. Assuming this technique was simply likewise easy to produce great results, I didn't fifty-fifty cite the recipe "experiment" earlier I served them.
2 pounds of Russet potatoes (make certain they are Russet's)
2 tablespoons corn starch
peanut oil (peanut crude oil plant the best)
kosher salt
Slice the potatoes into shoestring size pieces, trying to brand them equally fifty-fifty equally possible. Rinse the cutting potatoes thoroughly too put them inwards a large bowl of manifestly mutual frigidness H2O inwards the refrigerator until dinner fourth dimension (at to the lowest degree an hour, but overnight is fifty-fifty better).
Take the potatoes out of the mutual frigidness H2O too lay them on an absorbent towel, blotting most of the H2O off. Coat the potatoes lightly amongst the cornstarch too milkshake off the excess. Let them air dry out piece the peanut crude oil heats upwards to 375 degrees.
A discussion most the oil: You volition larn the best french fries using peanut oil; it has a high scorch bird too tastes great. You tin give notice also purpose regular vegetable oil, but avoid canola oil. Canola crude oil tastes a fiddling "off" if you lot convey it upwards to 375 degrees. I was surprised what a departure peanut crude oil makes.
When the crude oil reaches 375, pose a large handful of the coated potatoes inwards the crude oil too stir to divide them. After they've fried for a infinitesimal or so, stir them 1 time to a greater extent than to brand certain they aren't sticking together (don't overcrowd your pan).
When the potatoes are lite golden brown, accept them out of the crude oil too pose them on newspaper towels to wick away to a greater extent than or less of the oil. Sprinkle generously amongst kosher common salt (it tastes too therefore much meliorate than regular tabular array common salt on the french fries).
That's it!! No to a greater extent than limp, greasy french fries (and NO to a greater extent than double frying!!). Who knew that Russet potatoes, a fiddling soak time, a fiddling corn starch too to a greater extent than or less peanut crude oil would brand such a nifty french fry?!?!
NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes too cutting the sides of the potatoes off (making form of a rectangle). This volition give your spud apartment sides to residuum on piece you lot piece through the potato. Stack the spud "slabs" too cutting into shoestring size potatoes.
Russet's are those large baking potatoes.
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