Well, of course we all love French Fries, don’t we? But, the ones you get in any fast-food restaurant anymore just aren’t what a true French Fry is supposed to be … you know what I mean … and trust me, I used to love the fries at most fast-food places. Now, when we want fries, I make them myself at home. I buy fresh potatoes from my local farm or farmer’s market, or we grow them ourselves … no pesticides ever used.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer – I use my Fry Daddy), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 375 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 5 minutes or longer, until crispy. Drain on paper towels and sprinkle with salt and pepper, to taste. Serve immediately.
See here for how to: freezing fresh potatoes
*Note – If using fresh potatoes you’ve frozen, add them to the fryer frozen (carefully as they will bubble up). Do not thaw first. Fry approx. 5 minutes or until crisp. Drain on paper towels.