John's Perfect French Fries
When it comes to fried food, Brenda's husband, John, is the chef to know. The electric fryer he owned when they married is one of the few things from John's kitchen that Brenda kept. If I hadn’t visited their home and seen first-hand how perfect they were for each other, I'd begin to question if Brenda married him for his French Fry cooking skills.
What Brenda has to say about John’s French Fries:
These are beautiful & delicious. Limit the amount you make, because you will keep eating until they are gone - regardless of how stuffed you feel.
John's Perfect French Fries
In an electric fryer (or a deep pot on the stove), heat:
2” - 3” oil (canola recommended)
Exact amount dependent on volume of cooking vessel
Heat to 350F to 375F
While oil heats, prepare fresh potatoes:
Wash
Peel OR scrub
Cut:
Halve lengthwise
Select one half and slice in 1/4-3/8" strips
Turn each strip (or stack) and slice into 1/4-3/8" sticks
Repeat with other potato half
Check oil temperature (360F @6K ft)
When hot, CAREFULLY add:
Cut potatoes
Set the timer for 8-10 minutes
Elevation affects frying time, at 6K ft it takes 8-10 minutes, other elevations may require different amounts of time
Did you set the timer yet? Please, use a timer
After cooking for 8-10 minutes, lift fry basket (do not empty)
Rest par-cooked fries: set timer for 1-2 minutes (oil will reheat during this time)
Taste test one: fries should be cooked through at this point
Return fry basket with par-cooked fries to the hot oil
Second fry for an additional 1-2 minutes to achieve golden brown perfection
Perfectly crisp fries with a tender center - - - serve immediately with salt.
Brenda’s tips:
John generally uses canola oil. It has a high smoke point (good up to ~450F) and is relatively inexpensive.
Time required to fry fresh potatoes can be impacted by:
Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes.
Size of cut fries: Consistency is the key thought when cutting up the potatoes. Equal size requires equal cooking and every last one will be divine. You can choose a larger or smaller size, just be consistent.
Sea level requires hotter oil than high elevation: general rule is decrease temp by ~3F for every increase of 1K ft.
Variety of the potato (starch content): John prefers Russet or Red varieties.
John & Brenda have found the Twice-Fried (aka Double-Fry) method to be their favorite as it consistently turns out perfect fries with minimal effort
Window to B’s kitchen…
Cutting fries:
Par-cooked:
Fully cooked:
Perfectly crisp with a tender center:
