This is my go to recipe for homemade french fries. I usually soak in sugar water for at least 1/2 an hour or overnight in refrigerator (water should be clear) and then drain and absorb as much of the water on a reusable drying mat and allow to dry as much as possible. I keep one just for these fries. Always do a long fry (about 6-10 minutes depending on how thick your potatoes are cut- we prefer large wedges) and then just before you're ready to serve, refry till golden brown, about 2 minutes. not sure if it matters whether you do long or short fry first, but the long fry first makes most sense if you're doing fish AND chips. I've done both with great results. Prefrying the potatoes ahead of time helps speed up dinner time. Perfect and delicious every time! I cook for 5 hungry kids so anything I can do ahead helps.
To save paper towel, line a large platter with folded newspaper under a of couple of pieces of paper towel.
Also, a large cast iron pot for frying is best. You can sustain the temperature of the oil better and fry larger and fewer batches.
For those wondering what to do with the leftover oil, let it cool, strain or pour into a covered container and store in the fridge for your next time you need to deep fry something. I find reused oil actually makes the food taste better and it browns the food better as well. I add fresh oil to top up because you will lose some each time you fry and you have to get rid of the brown bits which causes the oil to go rancid.
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This is my go to recipe for homemade french fries. I usually soak in sugar water for at least...