French Fries – Two Ways
Do you guys remember the 2003 remake movie Freaky Friday? Don’t even try to pretend like you don’t! I mean, we all wish Lindsay Lohan was still that same sweet and sober girl right? The reason I bring up this ahem… cinematic masterpiece… is because there is one scene in it which really struck a chord with my tween self when watching it for the first time. It’s the scene where, after mom and daughter have switched bodies, they’re in the car and Jamie Lee Curtis’ character (inside Lindsay Lohan’s body) realizes she again has the metabolism of a teenager and indulges in French fries for the first time in years. The part that disturbed me was that anyone could give up French fries for years on end. What a terrible life prospect. Now, I know French fries aren’t an everyday food but still, they deserve to be tasted every once in a while by teenagers and adults alike because they are AMAZING.
So amazing that I can’t even decide how I like them best which is why I’ve given you a sort of create-your-own-French-fry adventure recipe down below. You can either go plain and traditional with just salt or you can enter the realm of flavor with garlic fries or seasoned fries. The choice is yours and yours alone.
I love to deep fry in a nice and heavy enameled cast iron Dutch oven*.
Taste: Garlic fries are amazing but so are seasoned fries. I can’t decide which one I like best!
Texture: Crisp and crunchy on the outside, soft and fluffy inside. The nice thing about making your own French fries is that you can cook them to your perfect texture.
Ease: Homemade French fries take a bit of work and cleanup but the good news is that there are a couple of steps in the recipe that can be done ahead of time.
Appearance: Who would resist one of these babies?
Pros: These will satisfy ANY fry craving.
Cons: Definitely not everyday fare.
Would I make this again? I’m already craving these again.
French Fries Two Ways
Yield: 4 servings
For the French fries:
4 large russet potatoes, peeled and cut into 1/4-inch batons
2 quarts peanut oil
For garlic fries:
2 tablespoons butter
6 garlic cloves, minced
2 tablespoons chopped Italian parsley
2 tablespoons grated Parmesan cheese
For seasoned fries:
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon Cajun or Creole spice mix
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground black pepper
Rinse the cut fries with cold water until the water runs clear. Place in a large bowl and cover with water. Refrigerate for at least 45 minutes or up to 3 days.
In a large heavy bottomed pot heat the oil over medium-high heat to 325°F. Drain the fries from the water and pat as dry as possible with a clean kitchen towel. Increase the heat to medium-high and add the fries to the oil, working in batches if needed. Fry, stirring with a spider, until the fries are limp and soft, about 6 to 8 minutes. Remove the fries to a paper-towel lined plate. At this point the fries can stand at room temperature for 2 hours or be frozen in an airtight container for up to 1 month.
Increase the heat of the oil to 350°F. Add the fries back to the oil, working in batches if needed, and continue to cook until the fries are golden brown, 2 to 5 minutes. Transfer the fries to another paper towel lined plate. Season with salt or one of the variations below.
For garlic fries:
Melt the butter in a small nonstick skillet over low heat then add the garlic, stirring constantly, until the mixture is fragrant and the garlic is cooked but not burnt, about 2 minutes. Remove from heat and stir in parsley and Parmesan. Toss the mixture with hot fries and serve.
For seasoned fries:
Combine all ingredients. Sprinkle generously over hot fries and serve.
French Fry recipe from The New Best Recipe
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