My husband loves shoestring skinny crispy French fries. It has taken me quite some time to find a recipe that he thoroughly enjoys. This one is now his all-time favorite recipe. They come out perfect. You get to decide how crispy you would like them. The key is to double fry them to get them the desired crispiness you love.
INGREDIENTS:
4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper
DIRECTIONS:
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. Serve with thousand island dressing or use the delicious fry sauce recipe below.
Recipe courtesy Guy Fieri
FRY SAUCE RECIPE:
This recipe for fry sauce is sure to be a family pleaser! You can use it to dip fries, burgers, and chicken into. You can add more or less of each ingredient until it suits your taste.
INGREDIENTS:
1/4 cup mayonnaise
2 tablespoons ketchup
1 teaspoon distilled white vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon season salt = LAWRY’S
DIRECTIONS:
In a bowl, whisk together all of the ingredients. Adjust to taste as needed. Store in a covered container for up to 3 days.
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